Mussel soup with mussels - 2 cooking recipes

Exotic for our country, mussel soup can be so different that it differs not only in taste, but also in color, appearance, composition, and preparation technology. It is the basis of not only the Mediterranean cuisine mentioned above, but also some Asian, Latin American and several others.

Thus, recipes for mussel soup can be found in the diet of the Japanese, Chinese, Italians, Spaniards, Mexicans, and Scots. Nowadays it is prepared almost everywhere, since purchasing mussels is not a problem. The soup can be creamy, tomato, cheese, mushroom, lean, dietary, spicy or not. In addition to mussels, it may contain shrimp, squid, oysters, crabs, and any fish. As well as various vegetables, cereals, mushrooms. The mussels themselves can be boiled in their shells or completely peeled.

For a delicious creamy mussel soup you will need a minimum of ingredients, except for the main ones: onion, garlic, white wine, butter, parsley, lemon juice and salt. The mussels are taken in their shells and boiled until they open. Then the broth in which they were boiled is reduced for five minutes over high heat. Separately, fry the onion and garlic in oil. Add wine, broth, lemon juice and opened mussels along with their shells. Pour in the cream and almost immediately remove from the heat. Add chopped greens and serve hot.

Almost all types of such soup are cooked according to the same scheme with some deviations. For example, cheese, puree or cream soup is made like this: boiled vegetables are pureed together with broth, and mussels (usually peeled) are added whole. Also, not all types require the addition of alcoholic beverages))

Tip: To prevent cream or other dairy products from curdling in the soup, do not allow the liquid to boil after adding it.