Creamy Fish Mussel Soup Recipes

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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.

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

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

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.

POTATO MUSSEL CHOWDER



Potato Mussel Chowder image

Creamy mussel chowder from the East Coast.

Provided by Dave Mottershall

Categories     Canada

Time 1h

Number Of Ingredients 16

3 lbs mussels
1 cup white wine
1 clove garlic minced
3 sprigs thyme fresh
1/4 lb pancetta small diced
3 large carrots small diced
4 stalks celery small diced
2 medium onions small diced
4 large potatoes medium diced
1 lb butter unsalted
2 cups all-purpose flour
1 lb haddock cut into 1 inch pieces
2 L whole milk
1 L heavy cream 35%
salt and pepper to taste
3 tbsp chives chopped

Steps:

  • Wash and scrub mussels free of beards and dirt.
  • Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
  • Strain mussels from pot saving every drop of the mussel broth.
  • Shuck mussels from shell and keep chilled, discard any mussels that don't open.
  • In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery and onions to pot and sweat for 3-5 mins.
  • Add potatoes and cook for additional 3 minutes.
  • Add butter and melt completely.
  • Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
  • Add the mussel broth and whisk to break up the roux.
  • Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.
  • Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
  • When chowder has thickened add mussels and haddock into chowder
  • Season to taste and finish with chopped chives and other greens. Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 63 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

CREAMY FISH & MUSSEL SOUP



Creamy fish & mussel soup image

A healthy fish stew which takes just 30 minutes

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 25m

Number Of Ingredients 5

500g pack mussel in creamy sauce (find these in the chilled aisle)
1l strong, hot fish stock (we used Knorr Touch of Taste concentrate)
500g floury potato , cut into sugarcube-size pieces
200g mixed fish
small bunch flatleaf parsley

Steps:

  • Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
  • Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 3.45 milligram of sodium

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.

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