Mussel Soup

Name: Mussel Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italia
Ingredients: 1000 G Mussels; 1 Small Shallot; 20 G Onion; 5 Sprigs Parsley; 3 Sprigs Dill; to taste Bay Leaf; 20 Cl Dry White Wine; 50 G Carrots; 50 G Celery; 20 G Butter; 50 Cl Fish Stock (see Recipe); 1 Egg Yolk; to taste Salt; to taste Curry Powder; 1 Tablespoon Chopped Parsley

@tuduu

Mussel Soup is a delicious seafood dish, perfect as a main course. The mussels are cooked in a tasty sauce made with shallot, onion, parsley, dill, bay leaf, dry white wine, and fish stock. The result is a dish rich in flavors and aromas, ideal to enjoy with a slice of toasted bread. This soup is very simple to prepare but guarantees great success at the table.

Difficulty: Difficult

Cooking time: 20 minCooking: 20 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Mussels1,000G
Small shallot1
Onion20G
Parsley5Sprigs
Dill3Sprigs
Bay leafto taste
Dry white wine20Cl
Carrots50G
Celery50G
Butter20G
Fish stock (see recipe)50Cl
Egg yolk1
Saltto taste
Curry powderto taste
Chopped parsley1Tablespoon

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Carefully scrub the mussels under running water, removing the filaments and discarding any that are already open. Then boil them in a saucepan with the white wine, shallot, onion, chopped parsley, bay leaf, and dill over very low heat for 5 minutes.
STEP 2 OF 10
The heat will open the mussels: if any remain closed, discard them.
STEP 3 OF 10
Remove the mollusk from the opened mussels and discard the hard edge.
STEP 4 OF 10
Cut the carrots and celery into strips that are not too thin, then sauté them in a saucepan with the butter over medium heat for a few minutes without letting them color, stirring continuously to prevent sticking to the bottom of the pan.
STEP 5 OF 10
Strain the mussel cooking liquid and pour it into the saucepan with the vegetables.
STEP 6 OF 10
Add the fish stock as well.
STEP 7 OF 10
Reduce the preparation until you obtain about 1 liter of soup.
STEP 8 OF 10
At this point, add the cream (minus a few tablespoons) and bring to a boil over medium heat, stirring continuously.
STEP 9 OF 10
Let it cook until the soup has a creamy consistency, then add the mollusks and heat everything together without boiling, otherwise the mussels will become tough and rubbery.
STEP 10 OF 10
In a jug, beat the yolk and cream using a whisk.

Suggestions

Pan
Wooden Spoon
Bowl
Strainer

General Information

Storage notes

Store in the refrigerator for up to 2 days

More information

This mussel soup is a specialty of Italian cuisine, particularly from the Lazio region.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Mussel Soup

@tuduu

Difficulty: Difficult

Cooking time: 20 minCooking: 20 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

Preparation

STEP 1 OF 10

Carefully scrub the mussels under running water, removing the filaments and discarding any that are already open. Then boil them in a saucepan with the white wine, shallot, onion, chopped parsley, bay leaf, and dill over very low heat for 5 minutes.

STEP 2 OF 10

The heat will open the mussels: if any remain closed, discard them.

STEP 3 OF 10

Remove the mollusk from the opened mussels and discard the hard edge.

STEP 4 OF 10

Cut the carrots and celery into strips that are not too thin, then sauté them in a saucepan with the butter over medium heat for a few minutes without letting them color, stirring continuously to prevent sticking to the bottom of the pan.

STEP 5 OF 10

Strain the mussel cooking liquid and pour it into the saucepan with the vegetables.

STEP 6 OF 10

Add the fish stock as well.

STEP 7 OF 10

Reduce the preparation until you obtain about 1 liter of soup.

STEP 8 OF 10

At this point, add the cream (minus a few tablespoons) and bring to a boil over medium heat, stirring continuously.

STEP 9 OF 10

Let it cook until the soup has a creamy consistency, then add the mollusks and heat everything together without boiling, otherwise the mussels will become tough and rubbery.

STEP 10 OF 10

In a jug, beat the yolk and cream using a whisk.

Macronutrients (100 gr)

Energy (kcal)	92.42
Carbohydrates (g)	2.49
of which Sugars (g)	0.87
Fat (g)	3.5
of which Saturates (g)	1.11
Protein (g)	10.88
Fiber (g)	0.49
Sale (g)	0.17