Smoked Mussel Soup Recipes

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SMOKED MUSSEL SOUP



Smoked Mussel Soup image

A rich bisque-type soup that is easy to make using canned soup and mussels, but tastes "fancy".

Provided by Outta Here

Categories     Mussels

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can condensed cream of chicken soup
2 (3 2/3 ounce) cans smoked mussels, drained and mashed with a fork into a paste
1 fresh tomato, peeled, seeded and chopped
1 1/2 cups milk
1 1/2 cups water
1/2 teaspoon dried herbs, mixed (thyme, marjoram, oregano, etc.)
1 tablespoon all-purpose flour
1 cup heavy cream
2 tablespoons dry sherry (not cooking sherry)
1 pinch sugar
salt and pepper, to taste

Steps:

  • In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
  • Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
  • Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
  • Serve in bowls with slices of crusty bread.

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.

CREAMY MUSSEL SOUP WITH FIERY ROUILLE



Creamy Mussel Soup with Fiery Rouille image

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

Provided by Norahs Girl

Categories     Mussels

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 onions, finely chopped
2 tablespoons salted butter
1 tablespoon peri-peri or 1 tablespoon extra virgin olive oil
4 cloves garlic, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon dried herbs
1 pinch saffron or 1 pinch ground turmeric
1/4 cup flour
8 cups fish stock or 8 cups chicken stock
2 medium tomatoes, skinned and chopped
1/3 cup sun-dried tomato pesto or 1/3 cup tomato paste
1 tablespoon sun-dried tomato pesto or 1 tablespoon tomato paste
2 teaspoons sugar
1 lb frozen mussels on the half shell or 1 lb frozen fresh mussels
1/2 cup cream, thick
seasoning salt
4 -6 cloves garlic, crushed
3 fresh chili peppers, very finely chopped (with pips)
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 slice white bread, soaked in a little of the soup and mashed
1/4 cup mayonnaise

Steps:

  • -------------MUSSELSOUP-------------------.
  • Sauté the onions in the butter/oil mixture.
  • Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
  • Add the stock and fresh tomatoes.
  • Reduce the heat and simmer for 20 minutes.
  • Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
  • Add the cream and adjust the seasoning.
  • If the soup tastes weak allow to reduce by cooking without a lid for a while.
  • Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
  • ---------ROUILLE-----------.
  • Mix all ingredients together thoroughly and serve with seafood soups and stews.

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