The mussel soup is a soup that is easy and quick to cook and tastes so delicious. You can easily make it for New Year or family celebration. Expensive? Well, it depends on the mussel price. Some are priced at $4.75.
You can be either bought frozen or fresh mussels. The fresh ones are preferable – tastefully. However, you can also buy the frozen one but make sure to ask your supplier if they froze it when the mussels are still fresh. Otherwise, don’t buy it!
Mussel soup – recipe
After getting used to the idea that the mussels are alive – I’m a little tight – so I prefer to make mussel soup of fresh mussels.
You need it for 4 servings
- 2 onions
- 3 cloves of garlic
- 1 leek
- 1 tablespoon of parsley
- 1 twig thyme
- 3¾ dl dry white wine
- olive oil
- 2 kg of mussels
- 1½-2 dl vermouth
- 2 dl cream
- ¼ tsp. saffron
- Salt and pepper
How to prepare the soup
- Peel and chop onion, leek and garlic nicely.
- Remove the root part of the leek and its outer leaves on the white part, and cut it thinly.
- Rinse parsley and thyme and chop the parsley.
- Bring some olive oil into a large pot, where all the mussels can be placed in, and stir all the herbs for a couple of minutes.
- Add white wine and boil.
- Add some pepper. In this step, you don’t need to add salt, since by nature, the mussels are salty. So be careful!
- Add the mussels – if fresh, they should of course be cleaned first
- Cook at high heat for 4-6 minutes while stir the pot a couple of times along the way, so that the mussels are shaken apart.
- Add the vermouth and let it boil a little.
- Add cream and saffron and let it boil for a faint quench for a few minutes until the soup gets a little color.
- Season with salt to taste.
How to clean and check fresh mussels
There are many myths about how sick you may be to eat mussels if they have not been cleaned properly or if they have not opened, but there is no need for a larger gastronomic education to clean and check mussels.
You clean the mussels under running water – not with a big bowl filled with water where they lie and swirl around. They do not like that. Under running water, remove beards and impurities.
While cleaning the mussels, just check the open mussels if they are alive by knocking them lightly against the sink or kitchen table. If they do not close immediately, put them aside and wait a few minutes. Have they still not shut up, then discard them.
When the mussels have been steamed, they all want to be open – not necessarily wide open but open. If there are many mussels that have not opened or just opened to a crack, then steam them half an hour and a half more – but not so much that they become tough. If there are still some disobedient, discard them.
Preparation time: 10 minutes
Cooking time: 20 minutes