Mussel Soup

2016-02-02

I made this soup after I cooked and ate the mussels. The mussel flavor in this soup comes entirely from the mussel broth. The broth can be too strong or too salty to drink in quantity and may have to be diluted several times. I cooked 2lbs of frozen mussels in 1 qt. water, and I later added 2 more quarts of water to make the soup. Too bad you can’t see the flavor in these pictures. This is really good.

INGREDIENTS

This is what you need for 4 quarts:

1 qt. mussel broth
+ optional mussels
1-2 lbs. mixed vegetables of your choice.
Here: zucchinis, carrots, cauliflower, broccoli, sweet peas, Brussels sprouts
S&P

Pic1: mussel soup with vegetables

Directions

Pic2: before the mussel feast
Pic3: after
Pic4: with new vegetables

Carefully remove any left-over pieces of broken shells from the broth first.
Alternatively, strain or filter the soup to remove all remaining solids.
Add the vegetables.
You can use any combination to your preference.
Bring to a boil and simmer for 5 minutes.
Dilute the soup until it no longer tastes too strong or too salty. The mussel flavor should remain a distinctive background without overpowering the vegetables.
Add S&P and other spices as desired.
Bring to a boil again and simmer for 10 minutes. Brussels sprouts will need about 20.
Optionally add some mussels without shells to the soup.
Serve this soup with thick-cut and generously buttered slices of country bread.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org