Sea Mussel Soup

Sea Mussel Soup Recipe from Norway | Garlic, White Wine, Saffron, Curry, Heavy Cream, Butter & Salt

Region / culture: Norway | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Sea Mussel Soup is a delicious and flavorful dish that is perfect for seafood lovers. This soup is made with fresh sea mussels, shallots, garlic, white wine, heavy cream, saffron, curry, and fresh herbs. It is a comforting and satisfying meal that is perfect for any occasion.

History

Sea Mussel Soup has been enjoyed for centuries in coastal regions around the world. Mussels have long been a popular ingredient in seafood dishes due to their rich flavor and versatility. This soup is a classic dish that highlights the natural sweetness of the mussels and is a favorite among seafood enthusiasts.

Ingredients

2.2 lb (998 g) fresh sea mussels
3 shallots
3 cloves of garlic
0.5 cup white wine
1.5 cup heavy cream
0.25 g crushed saffron
0.5 tsp curry
Fresh herbs (finely chopped)
1.7 oz (48 g) butter
salt and pepper

How to prepare

In a pan, fry finely chopped shallots, crushed garlic, herbs, and spices in butter.
Add the mussels and white wine.
Allow it to steam under a lid for 4–5 minutes.
Add the cream and let it cook for 3–4 minutes.
Season with salt and pepper.
Serve the soup with the mussels in it, bread, and butter.

Variations

For a lighter version of Sea Mussel Soup, you can use coconut milk instead of heavy cream. You can also add vegetables such as carrots, celery, and potatoes for added flavor and texture.

Cooking Tips & Tricks

When preparing Sea Mussel Soup, it is important to thoroughly clean the mussels and remove any beards or debris. Be sure to discard any mussels that do not open during cooking, as they may be spoiled. Additionally, be careful not to overcook the mussels, as they can become tough and rubbery. Serve the soup hot with crusty bread and butter for a complete and satisfying meal.

Serving Suggestions

Sea Mussel Soup can be served as a starter or main course. It pairs well with crusty bread, butter, and a side salad for a complete and satisfying meal.

Cooking Techniques

When cooking Sea Mussel Soup, be sure to steam the mussels until they open, as this indicates that they are cooked through. Be careful not to overcook the mussels, as they can become tough and rubbery.

Ingredient Substitutions

If you are unable to find fresh sea mussels, you can use frozen mussels or another type of seafood such as shrimp or clams. You can also substitute the white wine with chicken or vegetable broth for a non-alcoholic version of the soup.

Make Ahead Tips

Sea Mussel Soup can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 2 days. Reheat the soup on the stovetop over low heat until warmed through.

Presentation Ideas

Serve Sea Mussel Soup in individual bowls garnished with fresh herbs and a drizzle of olive oil. You can also serve the soup in a bread bowl for a fun and creative presentation.

Pairing Recommendations

Sea Mussel Soup pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay. It also pairs well with a light beer or sparkling water with lemon.

Storage and Reheating Instructions

Store any leftover Sea Mussel Soup in an airtight container in the refrigerator for up to 2 days. Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Sea Mussel Soup contains approximately 400 calories, making it a hearty and satisfying meal option.

Carbohydrates

Sea Mussel Soup is a low-carb dish, with only a small amount of carbohydrates coming from the white wine and cream. Each serving contains approximately 10 grams of carbohydrates.

Fats

Sea Mussel Soup is a rich and creamy dish that is high in fats. Each serving contains approximately 30 grams of fat, primarily from the butter and heavy cream used in the recipe.

Proteins

Sea Mussel Soup is a protein-rich dish, thanks to the fresh sea mussels. Each serving contains approximately 25 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

Sea Mussel Soup is a good source of vitamins and minerals, including iron, zinc, and vitamin B12. Mussels are also high in omega-3 fatty acids, which are beneficial for heart health.

Alergens

Sea Mussel Soup contains shellfish, dairy, and gluten (if served with bread), so it may not be suitable for individuals with allergies to these ingredients.

Summary

Sea Mussel Soup is a nutritious and delicious dish that is high in protein and fats, making it a satisfying meal option. It is low in carbohydrates and rich in vitamins and minerals, making it a healthy choice for seafood lovers.

Summary

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Sea Mussel Soup. It was a sunny day in the small coastal town of Positano, Italy. I had taken a stroll down to the bustling fish market in the morning, eager to see what fresh seafood the fishermen had brought in that day.

As I wandered through the market, taking in the sights and sounds of the bustling stalls, I came across a vendor selling the most beautiful, plump mussels I had ever seen. Their shells were a deep blue-black color, and they glistened in the sunlight. I knew right away that I had to buy some and try my hand at making a traditional Italian seafood dish.

I approached the vendor, a weathered old fisherman with a twinkle in his eye, and asked him for his favorite mussel recipe. He smiled and began to tell me about a soup that his grandmother used to make for him when he was a boy. He described how she would simmer the mussels in a rich broth of tomatoes, garlic, and herbs until they were tender and flavorful. My mouth watered just thinking about it.

I purchased a bag of the mussels from the fisherman and hurried back to my tiny rented apartment overlooking the sparkling sea. I gathered my ingredients and set to work, following the fisherman's instructions as best I could. I chopped onions and garlic, diced tomatoes, and simmered everything together in a pot until the aroma filled the room.

As the soup bubbled away on the stove, I couldn't help but feel a sense of contentment wash over me. The sound of the waves crashing against the shore outside, the scent of the sea mingling with the savory aroma of the soup, it was a moment of pure bliss.

Finally, the soup was ready. I ladled it into a bowl, garnished it with fresh parsley, and took a tentative sip. The flavors exploded on my tongue - the briny sweetness of the mussels, the tangy acidity of the tomatoes, the earthy richness of the herbs. It was like nothing I had ever tasted before, a true taste of the sea.

From that day on, Sea Mussel Soup became a staple in my cooking repertoire. I made it for friends and family, impressing them with the exotic flavors and the story of how I had learned to make it in a tiny Italian fishing village. I shared the recipe with anyone who would listen, passing on the fisherman's wisdom to anyone who wanted to recreate that magical moment for themselves.

Over the years, I have made Sea Mussel Soup countless times, tweaking the recipe here and there to suit my own tastes. I have added white wine for a touch of elegance, spicy red pepper flakes for a kick of heat, and even experimented with different types of seafood to create my own unique version of the dish.

But no matter how many times I make it or how many variations I try, Sea Mussel Soup will always hold a special place in my heart. It reminds me of that sunny day in Positano, of the kind fisherman who shared his family recipe with me, and of the joy of discovering a new culinary treasure. And every time I take a spoonful of that rich, flavorful broth, I am transported back to that moment of pure happiness and contentment.