A Mussels Soup From Bosa Recipes

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MUSSEL SOUP



Mussel Soup image

This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.

Provided by susie cooks

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, well cleaned and sliced
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice (to taste)
salt and pepper, to taste
basil, chopped for garnish
chervil, leaves chopped for garnish

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.

Nutrition Facts : Calories 603, Fat 19, SaturatedFat 7.4, Cholesterol 150.2, Sodium 1378.3, Carbohydrate 28.7, Fiber 0.9, Sugar 3, Protein 55.3

MUSSEL SOUP WITH TOMATOES



Mussel Soup with Tomatoes image

You'll want to take most of your mussels out of their shells to make the soup easier to eat. It's a two-step process: Steam the mussels out of their shells and remove the meats, then strain and use the mussel broth for the soup.

Provided by Hank Shaw

Categories     Soup

Time 45m

Number Of Ingredients 9

4 pounds mussels, (in their shells)
4 tablespoons olive oil
4 finely chopped garlic cloves
1 shallot, (finely chopped)
1 quart of crushed tomatoes
1/2 teaspoon cayenne
2 tablespoons finely chopped parsley (or cilantro)
12 cherry tomatoes, halved ((optional))
Balsamic vinegar, (for garnish)

Steps:

  • Pour about 1 cup of salty water -- ideally boiled seawater -- into a large, wide pot with a cover and bring to a boil. Add the mussels and steam until they all open, about 3 to 5 minutes. NOTE: If you are using wild mussels, you will need to scrub and debeard them all first.
  • When the mussels are open, pick out the meats of all but your "show mussels" and put in a bowl. Toss with a little olive oil and set aside. Strain the mussel broth through cheesecloth or a paper towel into another bowl.
  • In a soup pot, get the olive oil hot over medium-high heat. Add the shallot and sauté for 2 minutes, stirring often. Add the garlic and sauté another 2 minutes.
  • Pour in the mussel broth, tomatoes and cayenne and mix well. Simmer uncovered for 10 minutes. You can puree this mixture and run it though a sieve to make it a refined soup, or leave it rustic. Your choice. Add the mussels and cook for another 3 minutes. If you're using the cherry tomatoes, add them at the last minute.
  • Garnish with the parsley or cilantro, and drizzle a little balsamic vinegar over everyone's bowl.
  • Serve hot with a nice medium-bodied Italian red, a dry rose or an amber beer. Be sure to have lots of crusty bread to serve

Nutrition Facts : Calories 278 kcal, Carbohydrate 20 g, Protein 22 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 659 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

FISH SOUP WITH MUSSELS AND CLAMS



Fish Soup with Mussels and Clams image

This is a dish that is a bit spendy, so make it on special occasions. It is a wonderfully hearty yet low-cal and light soup that I find delectable! This is a seafood-lovers delight!

Provided by CoolMint

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

¼ cup olive oil
¼ cup butter, or as needed
3 stalks celery, diced
1 large onion, diced
2 cups chopped tomatoes
1 tablespoon minced garlic
8 cups chicken broth
2 cups water
1 cup dry white wine
¼ cup chopped fresh parsley
⅛ teaspoon saffron
salt and pepper to taste
2 pounds whiting (merluzzo), chopped into small chunks
12 mussels, in shells and cleaned
12 clams in shell, scrubbed

Steps:

  • Heat olive oil and butter in a large pot over medium heat. Add celery and onion and cook about 3 minutes. Add tomatoes with juices and garlic. Simmer for 10 minutes.
  • Add chicken broth, water, and white wine to the pot with the vegetables and bring to a boil, about 5 minutes. Add parsley and saffron, and season with salt and pepper. Simmer broth 15 minutes more. Add fish to the soup.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, about 5 minutes. Add mussels and clams, cover, and steam until shells open, 5 to 10 minutes.
  • Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.

Nutrition Facts : Calories 333 calories, Carbohydrate 8.7 g, Cholesterol 116.4 mg, Fat 15.9 g, Fiber 1.2 g, Protein 31.4 g, SaturatedFat 5.1 g, Sodium 1446.6 mg, Sugar 3.8 g

MUSSEL SOUP



Mussel Soup image

A rich tomato based broth, with wine, garlic and vegetables. Serve with crusty bread and you have a quick and easy meal that is made in 30 minutes.

Provided by Culinary Ginger

Categories     Appetizers

Time 16m

Number Of Ingredients 13

2 tablespoons olive oil
1 cup (110 grams) yellow onion, chopped
3/4 cups (73 grams) carrot, peeled and chopped
1/2 cup (56 grams) celery, chopped
1/2 cup (53 grams) fresh fennel, chopped
1/2 teaspoon salt
4 cloves garlic, grated
1 1/2 cups (354 ml) dry white wine (any that you would drink)
3 cups (708 ml) unsalted or low sodium chicken stock
2 cups (472 ml) passata/pureed tomatoes
1 bay leaf
40 mussels (about 1.5 pounds/706 grams) fresh mussels, scrubbed with beards removed * see notes
2 teaspoons fresh parsley, chopped

Steps:

  • In a large soup pan, heat the olive oil over medium heat. Add the onion, carrot, celery, fennel and salt. Cook, stirring often until the vegetables start to soften, about 8-10 minutes. Stir in the garlic and cook for 1 minute.
  • Add the wine and cook until the wine has reduced slightly. Add the stock, passata and bay leaf. Bring to a simmer, then stir in mussels. Cover and simmer for 5 minutes until all mussels are open. Discard any that stay closed.
  • Remove the bay leaf. Taste and add salt if necessary.
  • Serve garnished with chopped parsley and crusty bread.

Nutrition Facts : Calories 343 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 664 milligrams sodium

CREAMY MUSSEL SOUP



Creamy Mussel Soup image

Make and share this Creamy Mussel Soup recipe from Food.com.

Provided by The Flying Chef

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

olive oil
800 g mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 slices bacon, rashers chopped
2 -3 garlic cloves, crushed (depending on your taste)
1/2 cup dry white wine
2 tablespoons lemon juice
1 1/2 cups water
1 teaspoon fish stock (Concentrated,either powder, cube, paste etc..)
1 teaspoon vegetable stock (concentrated, either powder, cube, paste etc..)
300 ml cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks

Steps:

  • Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
  • In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
  • Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
  • Serve with a mixture of soft cut french loaf and fried french loaf.
  • For fried.
  • Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

Nutrition Facts : Calories 496.2, Fat 33.8, SaturatedFat 17.6, Cholesterol 229.4, Sodium 675.8, Carbohydrate 14.4, Fiber 0.5, Sugar 1.8, Protein 28.1

TOMATO MUSSEL SOUP



Tomato Mussel Soup image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/2 cup each finely diced onions, carrots and celery
2 cloves minced garlic
2 pounds large mussels
1/2 cup dry white wine
2 cups canned Italian plum tomatoes, chopped, juices reserved
Chiffonade of basil
Salt and pepper

Steps:

  • Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.

15-MINUTE SPICY MUSSEL SOUP



15-Minute Spicy Mussel Soup image

Mussels are a great protein for a busy weeknight because the cook so quickly. Try them in this quick soup. To make this soup in under 15 minutes first gather together all of the tools, pots, pans and ingredients that you'll need. But don't do any prep. All of the prep is contained within the instructions and is included in the 15 minute cooking time. See you in 15! Yield: 12 cups

Provided by Christine Pittman

Categories     Entrée

Time 15m

Number Of Ingredients 11

1 Tbsp. olive oil
1 small onion
1 large handful fresh parsley
3 cloves garlic
½ - 1 tsp crushed red pepper flakes (to taste)
½ cup dry white wine
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can diced tomatoes
2 cups low or no-sodium chicken broth
½ tsp. salt
2 lbs. fresh live mussels

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.

Nutrition Facts : Calories 258 calories, Sugar 12.2 g, Sodium 1245.3 mg, Fat 7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 4.6 g, Protein 23.7 g, Cholesterol 42.3 mg

MUSSEL SOUP



Mussel Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 pounds mussels, well scrubbed, de-bearded, and rinsed in several changes of water
1 cup dry white wine
1 cup water
1 tablespoon fresh lemon juice
1 bay leaf
1 teaspoon crab boil
3 slices bacon, chopped
1 cup chopped yellow onion
1 cup chopped leeks, whites only, well rinsed
2 teaspoons minced garlic
1/2 teaspoon salt
Pinch cayenne
2 bay leaves
2 sprigs fresh thyme
1 pound baking potatoes, like russets, peeled, diced, and blanched
2 cups milk
1 cup heavy cream
1 small loaf French bread, cut into 1/2-inch thick slices
2 large cloves garlic, peeled and crushed
1/4 cup chopped fresh parsley, garnish

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.

CREAM OF MUSSEL SOUP



Cream of Mussel Soup image

Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and develop your own luscious variation. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 11

3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 cup water
1 cup white wine or chicken broth
1 bottle (8 ounces) clam juice
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream

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).

Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.

MUSSEL SOUP



Mussel soup image

A warming soup for a cold day, this easy blend of mussels, fennel and cream is served with toasted garlicky bread.

Provided by James Martin

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 14

1 kg/2lb 3oz fresh mussels
200ml/7fl oz white wine
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 fennel bulb, roughly chopped
pinch saffron
50ml/2fl oz aniseed liqueur
300ml/10½fl oz fish stock
100ml/3½fl oz double cream
2 tsp coriander cress (or finely chopped coriander)
1 loaf white bread, sliced
2 tbsp olive oil
1 garlic clove, halved

Steps:

  • Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
  • Place the mussels in a saucepan, add the white wine and cook for 3-4 minutes.
  • Drain, reserving the cooking liquor, and pick the mussels from their shells. Set aside the liquor and the mussels, but discard the shells.
  • Heat a large frying pan and add the oil. Add the finely chopped shallot, garlic and fennel and cook for 3-4 minutes.
  • Add the saffron, aniseed liqueur, stock, three-quarters of the mussel meat, finish with the cream
  • Cook for a further 3-4 minutes until warmed through, then blend with a stick blender until smooth.
  • Heat a large griddle pan and drizzle the sliced bread with oil and rub with the halved clove of garlic. Toast the bread on the griddle for 2-3 minutes.

A MUSSELS SOUP FROM BOSA



A Mussels Soup from Bosa image

Provided by Marcella Hazan

Categories     Shellfish     Appetizer     Quick & Easy     Mussel     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield For 4 Persons

Number Of Ingredients 9

2 pounds live mussels
1/3 cup extra virgin olive oil
1 heaping tablespoon chopped garlic
2 tablespoons chopped Italian flat-leaf parsley
2 tablespoons fine, dry, unflavored bread crumbs
1/3 cup grated Fiore Sardo or Pecorino Romano or other hard, grating sheep's milk cheese
1 cup dry white wine
1 cup tomatoes cut up with their juice, either ripe, firm, fresh plum tomatoes OR canned imported San Marzano Italian tomatoes
Grilled crusty bread, 1 or more slices per serving

Steps:

  • 1. Cut away any protruding tufts from the mussels. Set aside any whose shells are even slightly open and tap them sharply. Check them after 2 or 3 minutes and throw out all those that are still open. Drop the mussels in a basin or large bowl full of cold water, move them around a little bit, then let them settle for a few minutes. Retrieve them without stirring up the water. Pour the water out slowly to see if any sand has collected at the bottom. If any has, rinse out the container, refill it with fresh cold water, and drop the mussels into it again. Repeat this procedure until the water runs clear.
  • 2. Pour the olive oil into a 6-quart saucepan, add the garlic, turn on the heat to medium high, and cook the garlic, stirring occasionally, until it becomes colored a light gold. Add the parsley, stir two or three times, then add the bread crumbs, stirring for a few seconds.
  • 3. Put the drained mussels in the pot, turn them around a bit, then cover the pot. Uncover after a few minutes, add the grated pecorino cheese, stirring it well into the pot.
  • 4. Add the white wine, let it bubble away briskly for two to three minutes, then put in the tomatoes and the chili pepper. Turn the contents of the pot over two or three times and continue to cook for 10 to 15 minutes.
  • 5. Place a slice or two of toasted or grilled bread in each individual soup bowl, distribute the contents of the pot over the bread, and serve piping hot.

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