Clear Mussel Soup
Refreshing Mussel Soup: Perfect for Chilly Weather! An Easy Recipe
Did you know mussels are low in calories and fat, making them a great source of protein for dieters? When the weather turns cool and you crave a warm, comforting soup, this mussel soup is the easiest and quickest dish to make. Enjoy the plump mussel meat and the clear, refreshing broth that will warm you from the inside out and leave you feeling relaxed. Try making this simple yet delicious and healthy soup at home.
Ingredients- 300g fresh mussels
- 1 green onion (scallion)
- 1 Tbsp salt (or soy sauce, adjust to taste)
- 1 liter water
Cooking Instructions
Step 1
First, it’s important to thoroughly clean the mussels. Find the tough, beard-like fibers on the side of the mussel shell and pull them firmly to remove. Use the dull edge of a spoon to scrape off any dirt or grit clinging to the shell. Rinse the mussels under running water several times until the water runs clear. Prepare them for cooking.
Step 2
Place all the cleaned and prepared mussels into a pot. Add 1 liter of fresh water, ensuring the mussels are well submerged. Start cooking without a lid.
Step 3
As the mussel soup begins to boil, you’ll notice foam and impurities rising to the surface along with the milky broth. Carefully skim off these impurities with a spoon to create a clear, clean broth. This step will significantly improve the clarity and taste of the soup.
Step 4
While the mussel soup is simmering, prepare the green onion. Slicing it thinly will add a nice touch and enhance the flavor of the broth. You can slice it diagonally if you prefer.
Step 5
Once the mussels have opened and the broth has turned milky white, add the sliced green onion to the pot. If you prefer a slightly crisp texture for your green onions, add them just before turning off the heat. If you like them softer, let them simmer for a minute until they wilt slightly. Finally, taste the broth and season with salt or soy sauce according to your preference. Your delicious and refreshing mussel soup is now ready!
