Mussels soup with cream. Mussel soup Frozen mussel soup with cream

When you want something special and unusual, sophisticated and refined, you don’t have to go to a restaurant. Try making mussel soup at home and you will surprise even the most picky guests. With this dish you are guaranteed success. In addition, frozen mussel soup is prepared very quickly.

Mussel soup was first prepared in the 16th century in New England. At that time, seafood was widespread due to its availability and low cost. Clam chowder is a traditional English clam soup with cream. The Manhattan version is made with tomato puree instead of cream, and vegetables are also added.

How to prepare mussel soup:

• For the soup, you can use boiled frozen mussels or a sea cocktail (a mixture of mussels, shrimp, squid, cuttlefish, small octopus).
• You can also make soup from canned mussels.
• Cook mussels for 3-5 minutes, frozen for up to 10 minutes. Overcooked seafood becomes tough and tasteless.
• To avoid overpowering the delicate taste of seafood, do not add artificial seasonings or a lot of spices.

A simple and quick version of a classic dish. Ready in 20 minutes.

Ingredients:

• 400 ml cream with 10% fat content;
• 300 gr. frozen mussels;
• 2 cloves of garlic;
• 1 teaspoon curry powder.

Preparation:

1. Pour the cream into a saucepan and put on fire, bring to a boil, add curry powder and finely chopped garlic.
2. Cook for 5 minutes. Then add mussels to the soup, without defrosting, cook for another 3 minutes after boiling. Infuse the finished soup covered for 5-7 minutes and serve.

Manhattan mussel soup

This is a popular American tomato mussel soup.

You will need:

• frozen sea cocktail, 200 grams;
• 5 stalks of petiole celery;
• 1 small carrot;
• 2 potatoes;
• 1 onion;
• 3 large tomatoes;
• 100 gr. fresh bacon;
• 2-3 cloves of garlic;
• Bay leaf;
• sprig of thyme;
• parsley;
• salt and pepper.

If you're wondering why you need bacon to make frozen mussel soup, it's simple. During rendering, the necessary fat is formed, and simply amazingly appetizing cracklings, which, however, will become one of the unusually tasty ingredients of the soup.

Preparation:

1. Boil the potatoes in their skins until half cooked, so that when cutting they do not lose their shape. Or you can bake unpeeled potatoes in the oven. Then peel the potatoes and cut into small cubes.
2. Pour 1 liter of water into a saucepan, bring to a boil and add the mussels there without defrosting first. Cook for 4-5 minutes, then remove the mussels from the broth.
3. Place chopped bacon in a preheated deep frying pan or saucepan. Fry over moderate heat until the lard is rendered and the cracklings turn brown. We take the cracklings onto a plate and set them aside.
4. Fry diced vegetables in melted lard: onions, carrots, celery (leave the upper part of the stem for serving) for 7 minutes.
5. Then add bay leaf, thyme and peeled tomato puree. Simmer for 3 minutes.
6. Pour in the broth in which the mussels were cooked. Add chopped garlic, salt. Cook for 20 minutes over low heat.
7. Now add prepared boiled potatoes, mussels, and parsley to the soup. Cook for another 2 minutes.

Pour the finished soup into bowls, add bacon cracklings if desired, and garnish with the top of the celery. Serve with saltine crackers.

Tip: If you have a cauldron, feel free to use it to prepare this soup. It is convenient to stew vegetables and cook soups in a cauldron.

Mussel soup with shrimp

To prepare you will need:

• 200 gr. frozen mussels;
• 5 large king prawns (preferably fresh frozen or fresh);
• 200 gr. fresh champignons;
• 3 meaty tomatoes;
• 2 tbsp. spoons of tomato paste;
• a few drops of lemon juice;
• 1 tbsp. spoon of oyster sauce;
• a bunch of cilantro.

Preparation of seafood soup with mushrooms:

1. Add tomato paste, lemon juice and oyster sauce to boiling water.
2. We divide the cilantro into beautiful leaves and add it to the soup.
3. Cut the champignons into quarters and add to the broth. Cook until tender, 15-20 minutes.
4. Peel the tomatoes and remove seeds, chop finely and add to the soup.
5. Then add the washed mussels and headless shrimp. Cook for another 5 minutes.

The soup is ready, serve hot!

Cheese soup with mussels

Ingredients:

• A pack of mussels or sea cocktail;
• 1 carrot;
• processed cheese;
• 1 onion;
• 2 potatoes;
• 3 tbsp. spoons of sweet green peas;
• vegetable oil;
• greens, pepper, salt to taste.

Preparation of tender cheese soup with mussels:

1. Add melted cheese to boiling water, stir until completely dissolved. If you use cheese in a briquette, first grate it on a medium grater. Cream cheese dissolves faster in tubs.
2. Add diced potatoes to the cheese broth
3. Then add fried onions and carrots in vegetable oil.
4. You can add sweet peas to the soup.
5. A couple of minutes before the soup is fully cooked, you need to add seafood.
6. Before serving, the delicate soup can be decorated with herbs to taste.

Try the delicious aromatic mussel soup. You now know how to prepare this dish and will easily please your household with a real restaurant dish. Enjoy your delicious culinary masterpieces!

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, pour 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.

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If you and your family love seafood, then prepare mussel soup for lunch. There are many recipes for this spicy and incredibly tasty dish. Below we will offer the most interesting soup options.

Recipe one: with added noodles

To make mussel soup according to this recipe, you will need the following ingredients:

• ½ onion head;
• 100 g frozen sea creatures (mussels);
• 500 ml fish broth;
• 20 g butter;
• 50–80 g durum wheat noodles;
• Seasonings to suit your taste.

Thaw the seafood and place it in a colander, rinse under running water, and squeeze lightly to remove excess liquid.

Place a piece of butter on a preheated frying pan; when it melts, add sea reptiles and finely chopped onions, fry lightly. Boil the noodles, only reduce the time indicated by the manufacturer on the package by 2 times. When the product is cooked, place it in a colander and rinse thoroughly with cold water.

Now it’s time to “assemble” the future soup. To do this, add mussels, fried with onions, into boiling broth, add noodles. Cover the pan with a lid and cook over low heat until tender (about a quarter of an hour). Before serving, add some fresh herbs to each serving.

Recipe two: tomato soup

The second option for preparing a dish with sea creatures is tomato soup with mussels.

To bring the recipe to life, you will need:

• Meat broth (chicken broth is optimal) – 0.5 l;
• Frozen seafood (mussel) – 350 g;
• Tomatoes in their own juice – 0.5 kg;
• 1 onion;
• Olive oil 2 tsp;
• Dry white wine – 50 ml;
• Garlic – 5 cloves;
• Chili pepper - half a pod;
• Anchovy fillet – 3–4 pcs.;
• Fresh thyme – 3 stalks;
• Dried parsley and ground chili pepper 2 tsp each;
• Granulated sugar – 1.5 tsp.

Place finely chopped chili peppers and garlic cloves (2 pcs.) in a frying pan with heated olive oil (1 tsp). Fry the food for no more than 30 seconds, and then add the previously defrosted and washed seafood to the vegetables. Simmer everything together for 2-3 minutes, pour in the wine. Stir the contents of the frying pan, let simmer for 5 minutes and turn off the gas.

Take a clean frying pan and pour the remaining oil into it. Add finely chopped onion and remaining chopped garlic. Fry for a couple of minutes and then add the shredded anchovy fillets to the vegetables. Mix all ingredients and simmer together for 60 seconds.

Bring the meat broth to a boil and add the contents of frying pan number 2 (where the onions and anchovies are), mix everything. Place the tomatoes in their own juice, dried parsley, thyme sprigs and ground chili pepper into the pan. Simmer the dish over low heat for 15 minutes; while preparing the soup, add sugar.

After the time has passed, remove the thyme from the first one. Divide the resulting volume of soup into 2 equal parts. From one half you need to prepare a soft puree, for this use an immersion blender.

Then mix the resulting cream soup with the unchopped part, stir, add seafood to the pan. Pour the resulting first course into plates and serve hot. This creamy soup with mussels will certainly amaze with its piquant taste and incomparable aroma.

Recipe three: with added cheese

This option for preparing the first one will appeal to lovers of cheese and various seafood.

So, to create soup with mussels, shrimp and cheese you need:

• 200 g of frozen seafood: mussels and large shrimp;
• 3 processed cheese;
• 1 onion;
• 3 tubers of raw potatoes;
• 1 medium sized carrot;
• Dried garlic (at your discretion);
• Wheat crackers with garlic flavor – 150 g.

First of all, peel and cut the potatoes, onions and carrots into small pieces. Boil the vegetables until tender in salted water. Pour 250 ml of the resulting broth from the pan, and puree the remaining liquid and ingredients using a blender.

Cut the processed cheese into as small pieces as possible and dissolve in the vegetable broth that was previously poured. Stir the resulting cheese mixture thoroughly and slowly pour it into the mashed potatoes, carrots and onions. Cover the pan with a lid and cook the dish over low heat for no more than 10 minutes. If desired, add a little garlic to the soup.

Boil the seafood and distribute into portioned plates, pour in the first dish and add the desired amount of garlic croutons. Use fresh herbs to garnish soup with mussels, shrimp and cheese.

Recipe four: add cream

The last option for preparing the first course that will be considered is mussel soup with cream.

To do it, you need:

• 0.5 kg of seafood (mussels);
• Cream – 200 ml;
• Dry white wine – 50 ml;
• Rice – 100 g;
• Bacon – 80–100 g;
• 2 onions;
• Carrot – 1 pc.;
• 2 garlic cloves;
• Leek – 1 pc.;
• Butter – 50 g;
• Vegetable (olive) oil – 1 tbsp. l.;
• Bay leaf – 2 leaves;
• Seasonings as desired.

Thaw seafood, rinse and place in boiling water for 5 minutes. Then drain the water and place the mussels in a colander to drain the liquid.

Place a piece of butter in a frying pan, and when it melts, pour in olive oil. Send there bacon, cut into thin strips, peeled and chopped carrots, leeks and onions, pre-chopped, garlic cloves, passed through a press. Fry all ingredients until soft.

Mussels are bivalve mollusks. Their meat is low in calories, but despite this, it is very nutritious and healthy. Mussels have an extraordinary supply of proteins, fluorine, phosphorus and iodine, which are necessary for our body. Their meat is used in many cuisines and is suitable for both salads and soups. It has a characteristic smell and a slightly sweetish creamy taste.

Great Mediterranean soup

You can prepare a wide variety of soups with mussels. They go well with tomato sauces, cheese, cream and milk. Often soy sauce or hot chili is added to this soup. It is not customary to use broth as a base, but sometimes you can find fish, vegetable or even meat broth. Mussels cook very quickly, which is a definite advantage.

How to cook mussel soup?

For soup, you can take frozen mussels, pre-cooked, or assorted seafood. Sometimes canned shellfish are used. The main thing is not to overcook this product, otherwise the meat will become tough and tasteless. Cook for 5 minutes, and frozen mussels for up to 10 minutes.
Spices and seasonings are usually not used, since the mussels themselves have a rich flavor that should not be overpowered.

Soup ingredients

For the dish you will need:

• mussels - 250 g;
• celery - 4 stalks;
• tomatoes - 4 pcs.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• garlic - 2 cloves;
• bacon - 100 g;
• onion - 1 pc.;
• fresh parsley;
• thyme;
• Bay leaf;
• salt.

Bacon will be needed for frying vegetables, but it can be replaced with regular vegetable oil.

Step-by-step recipe instructions

Let's start preparing the soup:

1. Cook the mussels in a saucepan for about 5 minutes. Place the finished shellfish on a separate plate.
2. Boil the potatoes in their skins, peel and cut into small cubes. If you have free time, bake the potatoes in the oven, this will highlight the special taste of the delicacy.
3. Cut the celery stalks into rings.
4. Scald the tomatoes with boiling water and remove the skin. Cut into small cubes. You can even grind them into a paste using a blender.
5. Peel and finely chop the onion, grate the carrots.
6. Finely chop the bacon and fry in a frying pan until cracklings form. Remove the pieces from the pan and cook the vegetables in it.
7. First add the onions and carrots, then add the celery. Fry for about 5 minutes over high heat.
8. Sprinkle 0.5 teaspoon of thyme, previously crushed into dust, and add a bay leaf, hold for a couple more minutes.
9. Add tomatoes and pour in 2 cups of mussel broth. Simmer a little and put all the contents into the pan.
10. Salt, add chopped garlic. We wait until it boils and cook for half an hour.
11. Add potatoes, bacon cracklings and prepared mussels, sprinkle with chopped parsley. Turn off the heat and let it brew.

The soup tastes best when eaten hot. Garnish the plate with a sprig of celery or parsley. Use saltine crackers instead of bread.