Mussel Soup In The Mediterranean Style Recipes

CREAM OF MUSSEL SOUP

Steps:

• Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

MUSSEL SOUP

Steps:

• Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• Remove the mussels with a slotted spoon and strain the broth; set aside.
• Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
• Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• Arrange mussels in soup bowls and pour the hot broth over them.
• Garnish with basil and chervil if desired.

15-MINUTE SPICY MUSSEL SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. peel and chop the onion and add it. Chop the parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
• Open the cans of crushed and diced tomatoes and add them to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
• While the soup heats up, remove the beards from the mussels (just pull off the thread that runs along them, if that thread is there) and gently scrape off any barnacles. Put them in a colander and rinse with cold water. If any mussels are open, tap them. If they close they're fine. If they stay open, discard.
• Once the soup is simmering, add the mussels. Cook until all mussels have opened. If most have opened, discard any that have stayed closed.
• Ladle into bowls and sprinkle with remaining parsley.

MUSSEL SOUP IN THE MEDITERRANEAN STYLE

Steps:

• Rinse mussels under running water, discarding any that are open. Place in a soup kettle with white wine. Bring to a fast boil over medium-high heat and steam until mussels open. Remove from heat and discard any mussels that refuse to open. Remove mussels from broth, being careful not to pick up sandy sediment. Strain the broth carefully, through a colander lined with cheesecloth, into a measuring cup. Add water to make 4 cups liquid.
• Rinse out soup kettle. Clean and slice the leek thinly and saute it in 2 tablespoons of oil over gentle heat until leek has softened.
• If using salted anchovy, split it in half and rinse under running water to rid it of salt. Pull away the bones. Pat anchovy dry. Mash two garlic cloves and mince with anchovy and half the parsley. Add to leek and saute until garlic starts to turn golden.
• Roughly chop tomatoes. Add to soup kettle with mussel broth and either saffron threads or hot pepper. Let simmer, partly covered, 10 minutes. Taste for seasoning, and add salt and pepper to taste.
• While liquid is simmering, remove the empty half shell from each mussel, leaving only the shell half that has the mussel in it. Discard empty shells.
• Add mussels in shells to the simmering broth, and let warm to serving temperature. While broth is warming, toast the bread slices on both sides. When bread is toasted, cut remaining clove of garlic and rub over bread. Drizzle a little of the remaining olive oil over each slice. Place a bread slice in bottom of each soup bowl.
• When ready to serve, place a ladleful of mussels in each bowl on top of the sliced bread. Pour broth over, discarding hot pepper if used, sprinkle with minced parsley and serve immediately.

MUSSEL SOUP

Steps:

• Preheat the oven to 375 degrees F.
• In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
• In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

MEDITERRANEAN MUSSEL AND CHICKPEA SOUP WITH FENNEL AND LEMON

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium heat, and add the garlic and chile flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open.
• Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, and discard the shells. (Note: You can keep the mussels in the fridge until ready to serve the soup, then proceed from this point.)
• In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas, and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.

MEDITERRANEAN MUSSEL AND CHICKPEA SOUP

Steps:

• 1. Heat the olive oil in a large saucepan or Dutch oven over medium heat; add the garlic and chili flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open. 2. Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, discard the shells. 3. In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.