Creamy Mussel Soup
A happy pairing of ingredients in a light seafood soup! Creamy mussel soup is a first course that captures the perfect match of seafood and cream. The spices round it out beautifully, making it even tastier and more elegant.
Teena
Recipe author
Creamy Mussel Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
1 g
Fats 50 %
1 g
Carbohydrates 0 %
0 g
10 kcal
GI:
0
/
0
/
0
- Clean the fresh mussels thoroughly of any clinging seaweed. Carefully scrape the shells clean with a sharp knife without damaging them, then rinse several times under cold running water to wash away any sand. Now you'll need a large bowl or basin. Put the rinsed mussels in it and pour in 4 liters of water. Dissolve a third of the salt in some of that water and add it to the basin. Leave the mussels in this brine for 15–20 minutes to soak. Pour off the water and refill with the same amount of fresh water and salt; after 15 minutes, repeat once more with fresh salt water. Then rinse the shells well in cold water again and pat dry. Pour the chicken broth into a pot — ideally a rich, full-flavored one. Add 300 ml of water and set it over medium heat. Bring it to a boil and drop in the rinsed mussels. Lower to a moderate heat, cover, and cook for 5–7 minutes, or until the shells open (discard any that stay shut — they're not safe to eat). Lift the cooked mussels out and shell them, and strain the broth through a fine sieve, or better yet a layer of cheesecloth, so no grit ends up in the soup. Meanwhile, heat the olive oil in a pot over medium heat and add the diced leek and chopped garlic. Cook for about 4–5 minutes until fragrant. Pour in the strained broth, add the spices (saffron, pepper, turmeric), and cook everything together, covered, for about 15 minutes. Pour in the cream, bring to a boil, and take the pot off the heat right away. To serve, ladle the soup into bowls, add the cooked mussels to each, and sprinkle with fresh basil. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Saffron - 310 kcal/100g
- Leek - 33 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken broth - 19 kcal/100g
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