Fish soup with mussels. Frozen mussel soup Frozen mussel soup recipe

Step 1: prepare the mussels.

Step 2: Prepare the leeks.

Step 3: prepare the parsley.

Step 4: prepare the garlic.

Step 5: prepare smoked lard.

Step 6: Prepare the potatoes.

Step 7: prepare mussel soup with cream.

Step 8: Serve mussel soup with cream.

To prepare the soup, you can use cream with a low fat content;

You can use a garlic press to chop the garlic;

Before transferring the stewed ingredients from the frying pan to the pan, you need to check the readiness of the potatoes. It must be completely cooked and soft.

The best mussel soup recipes are collected here. You will always find them in soup recipes. We also have seven salmon soup recipes.

Fish soup with rice

Finely chop the onion, crush 1 clove of garlic and sauté in hot oil for 5 minutes until softened. Pour hot water over the sautéed vegetables, add peeled and mashed tomatoes, saffron, rice, salt and pepper, etc. You will need: sea fish fillet without skin – 450 g, rice – 115 g, water – 1 l, canned tomatoes – 225 g, canned mussels – 8 pcs., onions – 1 pc., garlic – 2 cloves, olive oil – 2 Art. spoons, chopped dill - 1 tbsp. spoon, bread - 4.

Rice soup with mussels

Boil and cut the mussels. Place rice in the broth and cook over medium heat for 5-7 minutes. Chop the onion and parsley root, fry in oil, add to the soup, add mussels, salt and pepper and cook for another 15 minutes. Before p. You will need: mussels – 200 g, rice – 1 glass, onion – 1 pc., carrots – 2 pcs., parsley root – 1/2 pcs., parsley – 1 teaspoon, margarine – 40 g, salt

Cut the onion and garlic into cubes and sauté in butter. Add finely chopped fennel, rice and heat for 2-5 minutes. Boil the shelled mussels in salted water, add a bay leaf, and strain. Chop the sweet pepper. You will need: ground black pepper, salt to taste, cayenne pepper - 1 pc., bay leaf - 1 pc., mussels - 8 pcs., peeled shrimp - 200 g, sweet pepper - 1 pc., fennel - 50 g, butter – 3 tbsp. spoons, onions - 2 heads, garlic - 1-2 cloves, ri.

Tomato soup with mussels and butter cream

Peel the bell pepper from seeds and stalks, cut into quarters and bake in a lightly greased pan for 30 minutes at 190-200 degrees. Place the hot baked peppers in a plastic food bag, tie tightly, and leave for 15-20 minutes. Remove the skin from the pepper. You will need: tomatoes – 600-700 g, large bell pepper – 2 pcs., boiled-frozen mussels – 200 g, fresh chili pepper – 2 pcs., garlic – 2 cloves, dill – 5-6 sprigs, mascarpone – 80- 100 g, cream cheese – 80-100 g, cream “Parmalat” 35% fat – 80-1.

Pea soup with mussels

Rinse the peas, add 0.5 liters of water and leave for at least 3 hours (overnight is possible). Add another 1.5 liters of water and put on fire, bring to a boil, cook for about an hour. Meanwhile, fry the onion in vegetable oil, add carrots, celery, simmer for 10 minutes. Add. You will need: 250 g peas, 1 onion, 1 carrot, 1 stalk of celery, 150 g mussels, 2 cloves of garlic, bay leaf, bunch of herbs, salt, pepper

Tomato soup with mussels.

I put the mussels in a pan of water; when it boils, I skim off the foam. Meanwhile, I prepared the vegetables. Fried onions in a frying pan. Potatoes cut into thin slices. I send potatoes, onions and rice to the mussels. About 10 minutes before the end of cooking, add tomato sauce. . You will need: Tomato dressing http://www.edimdoma.ru/recipes/25937, mussels, onions, potatoes, rice.

We rinse the mussels thoroughly under running water (by the way, they can live without water for 3 days - they survived the transportation home safely)) Pour olive oil into the pan to cover the bottom, add garlic and fry it until caramel color. Add coarse pores there. You will need: fresh mussels (I have about 2 kg for a 4 liter pan), a large bunch of dill, lemon, garlic (3-4 cloves), olive oil

Pumpkin soup with mussels

Coarsely chop the leek. Cut the pumpkin into small cubes. Peel and chop the garlic. Cut the celery stalks into small cubes. Finely chop the chili pepper. Peel and coarsely chop both onions. Heat olive oil and butter in a heavy saucepan. You will need: 1 kg of mussels, 500 g of peeled pumpkin, 2 small onions, 1 leek (white part only), 1-2 stalks of celery, a handful of chopped parsley, 2 cloves of garlic, 1/4 fresh chili pepper without seeds, 250 ml dry white wine, 100 ml cream, juice of 1/2 lemon, 3 tbsp. l.

Tomato soup with mussels and croutons

Croutons: preheat oven to 200C. Cut the bread into cubes. Grease a baking sheet with oil, lay out the bread, sprinkle with sushi. basil, brown in the oven for 8-10 minutes. Soup: lightly fry the onion, add finely chopped sweet pepper, chili, if desired. Add frozen mixture to vegetables. You will need: 800g tomatoes in s/s or tomato puree, 500g s/s mussels meat, 2 cups. low-fat chicken broth, 1 onion, 1 red pepper, 2-3 potatoes, 4 slices of bread (grain, bran), vegetable (olive) oil, dried basil, salt, spices, I added 1/2 chili

Peel the garlic and cut into slices. Chop the celery quite coarsely. In a large, deep frying pan, heat the olive oil and lightly fry the celery, garlic and a few sprigs of parsley. Pour in the wine and continue heating over low heat. When the wine is not. You will need: 1 kg of mussels, 1/2 loaf or any other bread, 2 stalks of celery with leaves, a bunch of parsley, 2 cloves of garlic, 100 ml of dry white wine, 2 tbsp. spoons of olive oil, 1 tbsp. spoon of soy sauce

foto-receptik.ru

Frozen mussel soup

Preparing mussel soup is quite easy and simple; they can be purchased today in any supermarket. We have prepared several simple recipes for making frozen mussel soup for you. By preparing such a first course for a family dinner, you will diversify your usual meal, and your family will appreciate your efforts.

In fact, a lot of dishes are prepared with mussels, since these seafood cook quite quickly and contain a significant amount of useful substances. From mussels you can prepare not only a first course, but also an original salad or appetizer.

Creamy frozen mussel soup

• frozen mussels – 200 g;
• boiled shrimp – 150 g;
• potatoes – 3 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• processed cheese – 3 pcs.;
• dried garlic – 1.5 tsp;
• salt and spices - to taste;
• crackers – 150 g.

Rinse the mussels thoroughly under running water and place in a saucepan, cover with water and cook until tender. During this time, peel the onions, carrots and potatoes, rinse the vegetables and cut into cubes.

Using a slotted spoon, transfer the mussels to a plate. Throw chopped vegetables into the broth and cook until tender. After the time has passed, pour one glass of water from the broth and add processed grated cheese to it, stir until the cheese is completely melted.

Grind the vegetables in a saucepan with a blender until pureed and add the cheese. Boil the soup for another five minutes, adding dried garlic. Divide the finished soup into serving bowls, add boiled mussels and shrimp to each serving, sprinkle with crackers and serve.

Hearty frozen mussel soup

• frozen mussels or cocktail – 200 g;
• fresh bacon – 100 g;
• carrots – 1 pc.;
• onions – 1 pc.;
• petiole celery - 5 stalks;
• potatoes – 2 pcs.;
• tomato – 3 pcs.;
• garlic – 3 cloves;
• bay leaf – 1-2 pcs.;
• thyme – 1 sprig;
• parsley – 0.5 bunch;
• salt and spices - to taste.

Wash the potatoes thoroughly with their skins on and boil or bake so that the root vegetable does not lose its shape. Peel the boiled potatoes and cut into small cubes. Separately, in a saucepan, bring water to a boil, add salt and add the washed mussels, cook for five minutes.

Heat a frying pan and place pieces of bacon on it, heat until the cracklings are brown. Transfer the cracklings to a separate plate. Now peel the carrots, celery and onions, rinse and cut into desired cubes or grind in a blender.

Pour boiling water over the tomatoes, remove the skin and cut into pieces. Add chopped tomatoes, thyme and bay leaf to the fried vegetables. Simmer for another three minutes. Place the prepared roast into the broth where the mussels were cooked, add chopped garlic and continue cooking for another twenty minutes.

At the end of cooking, add boiled potatoes and mussels to the dish, stir and throw in chopped herbs. Serve frozen mussel soup hot with saltine crackers.

Frozen mussel noodle soup

• frozen mussels – 1 g;
• onions – 1 pc.;
• parsley root – 20 g;
• butter – 20 g;
• noodles;
• salt and ground black pepper - to taste.

Rinse the mussels thoroughly and boil in salted water for about five minutes. Transfer to a plate and cool. Peel the onions, rinse and fry in vegetable oil until transparent. Add chopped parsley root during the process.

At the end of cooking, add boiled mussels to the onions and continue cooking for another three minutes. Boil the noodles separately for five minutes, then drain in a colander.

Now add fried onions with parsley, noodles and seafood to the broth where the mussels were cooked. Stir, add spices and chopped herbs to taste. Serve and enjoy.

kakprigotovim.ru

Mussel soup

Mussels (mytilids) are bivalves that live in seawater. They are mined everywhere, as they are distributed throughout almost all known seas and oceans. Shellfish meat has low calorie content and high nutritional value. Mussels contain a large percentage of protein, as well as iodine, fluorine and phosphorus - minerals characteristic of many seafood.

Their meat is widely used in Mediterranean, Asian and American cuisines. Cheap seafood has a pleasant sweetish taste with a barely pronounced creamy note and a characteristic smell. Shellfish are added to appetizers and salads, risotto and spaghetti, vegetable stews and soups.

Mussel soups are very diverse. They go well with the tomato, cheese and soy base of the broth. First courses with them are often seasoned with cow and coconut milk, cream, fish sauces and hot chili sauces. As a rule, broth is not boiled for soup, but in adapted versions, vegetable, fish and meat broths are used.

Mussel Soup Chowder

Soup in the traditions of American cuisine. According to this recipe, it is cooked not only from mussels, but also from any other seafood on hand.

Ingredients for 1.5 l. soup:

• Mussels – 250 g.
• Celery in stalks – 1-2 pcs.
• Tomato – 2 pcs.
• Carrots – 1 pc.
• Garlic – 3 cloves.
• Potatoes – 2 pcs.

1. Boil or bake potatoes in their skins. Cool, peel (to make this easier, you can immerse it in cold water for a minute) and cut into cubes.
2. Blanch the tomatoes in boiling water, then remove the skins. Remove the seeds and grind the remaining pulp in a blender.
3. Chop the onion, celery, bacon and carrots into small cubes.
4. Boil water and place mussels in it. There is no need to defrost them. Cook for 2-3 minutes, then remove with a slotted spoon and set aside for the time being. If the mollusks still have spiracles (resemble a piece of sponge or algae), remove them.
5. Melt the butter and sauté the onions and carrots in it. Transfer the prepared vegetables to the mussel broth. Cook over low heat.
6. Separately, fry the bacon until crispy. Remove the bacon and set it aside, and crush three cloves of garlic into the resulting fat. After a couple of minutes, pour in the tomato puree, add thyme and celery cubes. Place bay leaf.
7. Add celery with tomato puree to the soup, removing the bay leaf that has already given off its aromas.

Creamy soup with mussels in English

A very simple seafood dish. In the original version, it is prepared with three (not counting spices) main components - mussels, garlic and thickened cream, but now nuts, dried seaweed, onions, etc. are often added to shellfish.

Ingredients for 1 liter. soup:

• Mussels – 300 g.
• Leek – 1 stalk.
• Butter – 30 g.
• Walnut - to taste.
• Cream 20% fat – 700 ml.
• Curry seasoning – 2 tsp.
• Garlic – 2 cloves.
• Salt and favorite spices to taste.

1. Place the saucepan with the cream on low heat and boil.
2. Melt the butter and saute the finely chopped lower part of the leek in it (bringing until golden brown is not required).
3. As soon as the onion becomes translucent, remove it from the pan, leaving any excess fat on it.
4. Pour frozen mussels into boiling cream and cook for 3 minutes. Add curry seasoning, mashed garlic and salt.

Cheese mussel soup

It turns out quite attractive without the addition of dry white wine and spicy basil, but for a festive occasion it is better to use all of the above components. Wine and dried herbs give the soup a special piquancy. It's also a good idea to add cumin or fennel seeds to the dish.

Ingredients for 1.5 l. soup:

• Processed cheese – 200 g.
• Mussels – 400 g.
• Dry white wine – 100 ml.
• Dried basil – 3 tbsp. l.
• Fresh cilantro – 50 g.
• Water – 1 l.
• Salt.

1. Pour dry wine into a thick-walled pan. Boil it and add frozen mussels. Cook over low heat, gradually evaporating it.
2. When there is almost no wine left, pour water over the mussels. Boil it, then gradually add grated processed cheese into the water, mixing the contents of the pan well.
3. After melting the cheese, add herbs, salt and any other spices.
4. Cook for about 3 minutes and turn off the heat.
5. Serve with white bread and garnish the plate with finely chopped fresh cilantro.

opitanii.net

Creamy soup with mussels

I just love exotic cuisine. And I really like soups with seafood. So today I decided to show you how to prepare creamy mussel soup. Extraordinary yummy!

INGREDIENTS

• Cream 20% 100 Milliliters
• Mussels 100 Gram
• Potatoes 80 grams
• Garlic 3 Grams
• Sunflower oil 30 Milliliters
• Onion 1 piece
• Water 300 Milliliters
• Dill 1 bunch

Step 1

Peel the potatoes and cut into cubes. Defrost the mussels and remove the lint. Peel the onion and cut it finely. Fry vegetables and mussels in oil for 5 minutes.

Step 2

In an enamel saucepan, mix the cream with water and boil. Throw the contents of the frying pan and garlic (optional) into boiling water. Cook until the potatoes are ready.

Step 3

At the end of cooking, add salt to taste. Throw a sprig of dill into a plate. Serve the soup hot. Bon appetit!

povar.ru

Mussel soup recipe

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Bouillabaisse

Mediterranean fish soup with curry and saffron

Light in taste andAn easy-to-prepare fish soup that will instantly transport you to the Mediterranean coast from the first spoon. This can be said to be a simplified and slightly modified version of the famous soup "And ifthe latter, albeit very tasty, but you need to cook it for a good half a day, in several stages (as everyoh secondoh frenchoh dish), then this soup takes a little longer to prepare for half an hour. And you don’t need to constantly stand over it, you don’t need to strain anything, and serving it is no less simple. And this is pleasuret fish soup with mussels gives meMore than the troublesome "Bouillabaisse".This fish soup is for those days when you want something light and special.

As for cookingI'm the most important thing, comply with the stages preparations. Add fish and mussels at the very end of cooking so that they do not overcook and are perfectly tender.

During cookingI this fish soup, I add youcrushed garlic in two stages. First when sautéing the onions, for the sweet notes of stewed garlic, and then, at the very end for morethe wonderful aroma of fresh garlic, which goes well with fish and seafood. HowI have already written more than once that I love the expressive taste of garlic in dishes, which is lost when it is added at the very beginning of cooking. If you don't like the aroma of garlic in dishes, then addall the garlic at the very beginning, then only barely noticeable will remainits aroma.

If desired, for a savory version of the soup, along with the ground paprika, add 1 partial teaspoon. ground chili pepper.

4-6 servings:

Ingredients

• 30 ml olive oil
• 1 onion, cut into cubes
• 1 large head garlic, peel, squeeze
• Salt to taste
• 1 tsp Sahara
• 1 tbsp. smoked paprika (you can use regular paprika)
• 2 medium potatoes, peeled and cut into cubes
• 3 black peppercorns
• 2 allspice peas
• 1 bay leaf
• 2 medium tomatoes, peeled, seeds removed, cut into cubes
• 450 grams mussels in shells (raw or blanched and frozen (do not defrost))
• 500 grams white sea fish fillet (hake, pollock, sea bass), cut into portions
• 100 ml dry white wine
• 1/2 bunch parsley, finely chopped
• Ground black pepper for serving

Watch the video on how to easily peel tomatoes (in Ukrainian): 1) Heat olive oil in a 3-quart saucepan over medium heat. Add onion and half the garlic, salt and sugar. Fry, stirring, until the onion is soft.

2) Add paprika and heat, stirring until you feel the deep aroma (about 1 minute). Be careful, paprika burns quickly.

Mussel soup

Seafood

MUSSEL SOUP RECIPE

NECESSARY:

300 g mussels (preserved)
4 tomatoes
3 tbsp. l. dry white wine
150 ml cream 20%
1/2 pcs. onions
Bunch of parsley
Bunch of dill
Bunch of basil
2 cloves garlic
Salt, pepper - to taste

HOW TO COOK:

1. Make cross-shaped cuts on the tomatoes and cut out the stem from the opposite side.

2. Place the tomatoes in boiling water for a few minutes. Then remove the skin.

3. Finely chop the tomatoes and place in a saucepan and evaporate the moisture.

4. Add diced white onion and cover with a lid. Simmer for a few minutes. After that, add finely chopped garlic, parsley, dill and basil. Salt and pepper.

5. Place the peeled mussels in a saucepan and fry with the addition of wine. Evaporate the volume of liquid by half.

6. Add the mussels to the soup and pour in the cream. Bring to a boil.

7. Pour the soup into bowls and garnish with herbs.

Mussel soup cooked with fried vegetables is a tasty and nutritious dish, and the mussels can be replaced with any seafood or a “sea cocktail” type mixture. American cuisine has excellent thick soups made from all kinds of shellfish, the common name for soups is Chowder, or Clam Chowder.

I still don't understand what clam means. It is believed that this term refers to any edible bivalves, with the exception of mussels and oysters. Very tasty thick soups are prepared from such shellfish. Once in the USA, in Monterey Bay, we tasted one of the options - clam chowder, the so-called cream, New England clam chowder. Served in sour dough bread with selected crumb. It's unusual and very tasty.

One subtle point in preparing real Clam chowder: our choice of shellfish is usually limited to mussels or sea cocktail - a frozen mixture of seafood (shrimp, mussels, octopus, cuttlefish, squid). But, as they say, even without fish there are fish. Let's limit ourselves to mussels and prepare a delicious mussel soup.

Clam chowder is considered a traditional and popular American dish, known since the 16th century. It was first prepared in New England. The clams were very affordable and easy to assemble, making a great base for soup. Restaurants very often prepare Clam chowder according to their own recipes, departing quite significantly from the classics. Although there are plenty of disputes about what a classic is.

Unlike the New England version, Manhattan Clam Chowder is made with tomatoes rather than cream. With the addition of potatoes, onions, stalked celery, carrots. Manhattan chowder is also called “New York” chowder, or Fulton Fish Market clam chowder. And only at the beginning of the last century the name was assigned to the soup - Manhattan.

Inspired by the Manhattan Clam Chowder, you can make a wonderful mussel soup without deviating too much from many of the original recipes. Regular vegetables that are in the refrigerator or are easy to buy, a piece of pork bacon, lard or lard product - this is necessary for frying vegetables, frozen mussels and saltine crackers. The soup itself is very easy to prepare. By the way, it is convenient to cook mussel soup not in a saucepan, but in a deep saucepan.

Mussel soup. Step by step recipe

Ingredients (2 servings)

• Frozen mussels 200 gr
• Celery (petiole) 2-3 stems
• Potatoes 2 pcs
• Carrot 1 piece
• Tomatoes 3-4 pcs
• Onion 1 piece
• Garlic 2 cloves
• Parsley 3-4 sprigs
• Lard or bacon 50 gr
• Thyme, bay leaf, salt, hot red pepper Spices

1. Bacon or a piece of any lard is needed to render fat for subsequent frying of vegetables into mussel soup. And the cracklings remaining after rendering, if not eaten immediately, will be an excellent addition to the soup. All other ingredients are available vegetables. And mussels are always available frozen.

   Vegetables for Clam Chowder

2. Cut the celery stalks (petioles) into cubes. It is worth leaving a couple of stem tips with leaves to decorate the soup. Scald the tomatoes with boiling water and remove the skin. Remove the seeds and chop the pulp very finely. Or even grind it in a blender until pureed.

   Frozen mussels

3. Peel the onions and carrots and cut into cubes. Cut the lard into small pieces.
   Mussels do not need to be defrosted. Boil mussels in 1 liter of water to obtain broth. No more than 3 minutes, otherwise the mussels will become hard and rubber-like. Use the broth to make soup. By the way, if the mussel broth does not look very appetizing, and when using “grown” mussels, this is very likely, then it is better to drain it and cook the mussel soup in water.
4. Fry the chopped bacon in a frying pan until it becomes semi-dry cracklings. In terms of color, they are already starting to burn. Carefully remove all the cracklings onto a plate and set aside.

   Fry chopped bacon in a frying pan until it becomes semi-dry cracklings.

5. Fry the chopped onion in the pork fat formed after the greaves. When the onion becomes soft, add carrots and chopped stalked celery. Continue to fry over high heat, stirring constantly, for 5 minutes.

   Fry chopped onion

6. Add 0.5 tsp of dry thyme (thyme), rubbing it with your fingers. Add bay leaf. Fry for another 2-3 minutes, stirring.

   Add carrots and chopped stalked celery

7. Add tomato puree to the mussel soup. Stir, pour in 2-3 cups of broth in which the mussels were cooked, or water.

   Add tomato puree to soup

8. Salt the mussel soup and add finely chopped garlic. There is no need to grate the garlic, it is better to chop it with a knife, then there will be less garlic juice.
9. After 10 minutes, add not very coarsely chopped potatoes to the mussel soup and cook for 15 minutes until the potatoes are ready.

   Add not very coarsely chopped potatoes to the mussel soup

10. Add the boiled mussels, stir and let the mussel soup simmer over low heat for another 2-3 minutes.