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Mussel soup recipe. Mussel soup: first course for gourmets Mussel soup with vermicelli

Step 1: prepare the mussels.

Place the mussels in a deep bowl and rinse thoroughly under running water. Drain the water and set aside for a while.

Step 2: prepare the garlic.


Using a knife, peel the garlic and rinse lightly under running water. Place the cloves on a cutting board and finely chop. Transfer the crushed component into a free saucer.

Step 3: prepare the dill.


We wash the dill under running water, shake off excess liquid over the sink and place it on a cutting board. Divide the bunch of greens into two halves and set one of them aside for a while. Finely chop the second part with a knife and transfer it to a deep bowl.

Step 4: prepare the lemon.


Rinse the lemon under running water and place on a cutting board. Using a knife, cut the citrus into two halves and place them in a clean saucer.

Step 5: prepare mussel soup.


Pour olive oil into a large saucepan or cauldron until it completely covers the bottom. Place the container on medium heat. When the oil is hot, turn on the burner and add chopped garlic to the pan. Stirring everything from time to time with a wooden spatula, fry the component until caramel color. After this, put finely chopped dill into a container and mix everything well.

Now place the mussels in a container, sprinkle the remaining sprigs of dill on top and cover everything with a lid. Cooking mussels 20 minutes. During this time, the shells will open and the seafood will release juice. Actually, this liquid will be our kind of soup. After this, open the lid and squeeze the juice from two lemon halves into the pan. Now we need to separate the soup from the mussels. To do this, do not completely close the container with the lid and, holding everything with oven mitts, pour the liquid into a medium saucepan. That's it, the mussel soup is ready!

Step 6: Serve the mussel soup.


In this form we serve mussel soup to the dinner table. Already in the presence of guests, we pour the liquid using a ladle into deep plates.

Using a kitchen spoon, place the mussels in their shells onto flat plates. To taste this unique dish, we repeat the sequence of these actions: with clean hands we tear off part of the shell and put it aside (we won’t need it). In the second part, together with the mussel, we take a little soup and enjoy the dish. This is an unearthly dish that will conquer everyone not only with its taste, but also with its aroma.
Enjoy your meal!

When serving the dish at the dinner table, you can also offer guests wet hot towels so that they can dry their hands every time they open the mussel shells;

When serving the dish, guests can also be offered a glass of dry red wine and grilled vegetables;

To prepare the soup, you must use only fresh mussels. Attention: without water, such seafood can live for another three days. In this regard, they can be purchased in advance and even transported from another place.

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Products
Frozen mussels - half a kilo
Cream 10% fat - 500 milliliters
Garlic - 3 cloves
Curry - to taste
Nutmeg - a pinch
Salt - 1 teaspoon

How to cook simple mussel soup
1. Pour the cream into the pan and place the pan over medium heat.
2. Peel and finely chop the garlic.
3. When the cream boils, add garlic, curry and nutmeg.
4. Place frozen mussels in the soup and cover with a lid.
5. After boiling the cream again, cook the soup for 3 minutes.

Tomato mussel soup

Products
Canned mussels - 300 grams
Tomatoes - 3 pieces
Dry white wine - 3 tablespoons
Cream 20% - 150 milliliters
Onion - 1 small head
Parsley - half a bunch
Dill - half a bunch
Basil - half a bunch
Garlic - 2 cloves
Salt and pepper - to taste

How to cook
1. Wash the tomatoes, cut out the stem.
2. Pour boiling water over the tomatoes generously and remove the skins.
3. Cut the tomatoes into cubes.
5. Place the tomatoes in a saucepan and reduce by half over low heat, stirring.
6. Peel the onions and garlic, chop finely.
7. Wash the greens, dry and finely chop.
8. Add onions to tomatoes, simmer for 3 minutes over low heat.
9. Add garlic, herbs, salt and pepper.
10. Remove shells from mussels.
11. Heat a frying pan, add mussels, add wine and simmer for 7 minutes over low heat.
12. Add mussels to the soup, pour in cream.
13. Cook the soup for 1 minute after boiling.

Step 1: prepare the mussels.

Place the mussels in a small bowl and set aside to defrost until room temperature.

Meanwhile, put a saucepan with regular cold water on low heat and cover it with a lid. Attention: The liquid should fill the container halfway. When the water boils, lightly salt it and mix thoroughly with a tablespoon. Carefully place the thawed mussels into the pan. After boiling again, cook the seafood for 3–4 minutes. Immediately after this, turn off the burner, and, holding the container with the contents with oven mitts, drain it through a colander into the sink. Leave the mussels aside to cool to room temperature.

Step 2: Prepare the leeks.


Peel the leeks from the outer skin and rinse lightly under running water. Place the component on a cutting board and use a knife to chop into slices the width of no more than 5 millimeters. Pour the finely chopped onion into a clean plate.

Step 3: prepare the parsley.


We rinse the parsley under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and then pour them into an empty saucer.

Step 4: prepare the garlic.


Using a knife, peel the garlic and rinse lightly under running water. Place the cloves on a cutting board and chop very finely. Pour the crushed component into a clean saucer.

Step 5: prepare smoked lard.


Place the lard on a cutting board and, using a knife, remove the tough skin. Then cut the component into small cubes and move it to a clean plate.

Step 6: Prepare the potatoes.


Using a knife, peel the potatoes and then rinse thoroughly under running water. Place the vegetable on a cutting board and cut into small cubes. Transfer the crushed component to a clean plate.

Meanwhile, place another pan on medium heat. with 3 glasses of clean cold water. Cover everything with a lid and wait for the liquid to boil. Immediately after this, add salt to the water to taste, mix everything thoroughly and carefully lay out the chopped potatoes. Cook it for 25–30 minutes until fully prepared. In the meantime, let's start preparing the dish itself.

Step 7: prepare mussel soup with cream.


Pour into the frying pan 2–3 tablespoons olive oil and place on low heat. When the container with the contents is well warmed up, turn the heat to very low and add chopped leeks, parsley and garlic into it. Cover everything with a lid and simmer until the onion becomes soft and begins to separate into rings.

Immediately after this, remove the lid and add pieces of lard to the pan. Mix everything thoroughly using a wooden spatula and continue cooking. 10 minutes more.

Then lay out the boiled mussels and pour dry white wine over everything. Again, mix everything thoroughly using available equipment, cover with a lid and simmer for 15 minutes.

After the allotted time has passed, turn off the burner and carefully transfer the contents of the frying pan into the pan with the prepared potatoes (by this time the component will have just cooked). Mix everything thoroughly with a tablespoon and wait for the soup to boil. Immediately after this, pour in the cream, cover the pan with a lid and cook the dish over low heat for 10 minutes.
While everything is boiling on our kitchen stove, let's prepare a liquid flour mixture so that our soup will take on a slight rise and become viscous. Pour the flour into half a glass of clean water and mix everything thoroughly with a tablespoon until smooth.
After the time allotted for cooking the soup has passed, remove the lid and pour in the flour mixture through a strainer. Mix everything well with a tablespoon. When the dish boils again, add salt, ground black pepper and nutmeg to taste. Extend the cooking time under the lid further for 10 minutes, and then turn off the burner.

Step 8: Serve the mussel soup with cream.


Immediately after the mussel soup with cream is ready, use a ladle to pour it into deep plates and serve it to the dinner table.

For decoration, you can sprinkle the dish with finely chopped parsley. The soup turns out very tasty, aromatic and satisfying. So you can easily eat it without bread.
Enjoy your meal!

To prepare the soup, you can use cream with a low fat content;

You can use a garlic press to chop the garlic;

Before transferring the stewed ingredients from the frying pan to the pan, you need to check the readiness of the potatoes. It must be completely cooked and soft.

Details

Preparing mussel soup is quite easy and simple; they can be purchased today in any supermarket. We have prepared several simple recipes for making frozen mussel soup for you. By preparing such a first course for a family dinner, you will diversify your usual meal, and your family will appreciate your efforts.

In fact, many dishes are prepared with mussels, since these seafood cook quite quickly and contain a significant amount of useful substances. From mussels you can prepare not only a first course, but also an original salad or appetizer.

Creamy frozen mussel soup

Required ingredients:

  • frozen mussels – 200 g;
  • boiled shrimp – 150 g;
  • potatoes – 3 pcs.;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • processed cheese – 3 pcs.;
  • dried garlic – 1.5 tsp;
  • salt and spices - to taste;
  • crackers – 150 g.

Cooking process:

Rinse the mussels thoroughly under running water and place in a saucepan, cover with water and cook until tender. During this time, peel the onions, carrots and potatoes, rinse the vegetables and cut into cubes.

Using a slotted spoon, transfer the mussels to a plate. Throw chopped vegetables into the broth and cook until tender. After the time has passed, pour one glass of water from the broth and add processed grated cheese to it, stir until the cheese is completely melted.

Grind the vegetables in a saucepan with a blender until pureed and add the cheese. Boil the soup for another five minutes, adding dried garlic. Divide the finished soup into serving bowls, add boiled mussels and shrimp to each serving, sprinkle with crackers and serve.

Hearty frozen mussel soup

Required ingredients:

  • frozen mussels or cocktail – 200 g;
  • fresh bacon – 100 g;
  • carrots – 1 pc.;
  • onions – 1 pc.;
  • petiole celery - 5 stalks;
  • potatoes – 2 pcs.;
  • tomato – 3 pcs.;
  • garlic – 3 cloves;
  • bay leaf – 1-2 pcs.;
  • thyme – 1 sprig;
  • parsley – 0.5 bunch;
  • salt and spices - to taste.

Cooking process:

Wash the potatoes thoroughly with their skins on and boil or bake so that the root vegetable does not lose its shape. Peel the boiled potatoes and cut into small cubes. Separately, bring the water to a boil in a saucepan, add salt and add the washed mussels, cook for five minutes.

Heat a frying pan and place pieces of bacon on it, heat until the cracklings are brown. Transfer the cracklings to a separate plate. Now peel the carrots, celery and onions, rinse and cut into desired cubes or grind in a blender.

Pour boiling water over the tomatoes, remove the skin and cut into pieces. Add chopped tomatoes, thyme and bay leaf to the fried vegetables. Simmer for another three minutes. Place the prepared roast into the broth where the mussels were cooked, add chopped garlic and continue cooking for another twenty minutes.

At the end of cooking, add boiled potatoes and mussels to the dish, stir and throw in chopped herbs. Serve frozen mussel soup hot with saltine crackers.

Frozen mussel noodle soup

Required ingredients:

  • frozen mussels – 1 g;
  • onions – 1 pc.;
  • parsley root – 20 g;
  • butter – 20 g;
  • noodles;
  • salt and ground black pepper - to taste.

Cooking process:

Rinse the mussels thoroughly and boil in salted water for about five minutes. Transfer to a plate and cool. Peel the onions, rinse and fry in vegetable oil until transparent. Add chopped parsley root during the process.

At the end of cooking, add boiled mussels to the onions and continue cooking for another three minutes. Boil the noodles separately for five minutes, then drain in a colander.

Now add fried onions with parsley, noodles and seafood to the broth where the mussels were cooked. Stir, add spices and chopped herbs to taste. Serve and enjoy.

Enjoy your meal.