Mussel soup in shells. Fish soup with mussels. Fish soup with rice

Fish soup with rice Finely chop the onion, crush 1 clove of garlic and sauté in hot oil for 5 minutes, until softened. Pour hot water over browned vegetables, add peeled and mashed tomatoes, saffron, rice, salt, pepper and...You will need: skinless sea fish fillet - 450 g, rice - 115 g, water - 1 l, canned tomatoes - 225 g, canned mussels - 8 pcs., onion - 1 pc., garlic - 2 cloves, olive oil - 2 Art. spoons, chopped dill - 1 tbsp. spoon, bread - 4...

Rice soup with mussels Mussel boil and cut. Put rice in the broth and cook over medium heat for 5-7 minutes. Chop onion and parsley root, fry in oil, put in soup, add mussels, salt, pepper and cook for another 15 minutes. Before p...You will need: mussels - 200 g, rice - 1 cup, onions - 1 pc., carrots - 2 pcs., parsley root - 1/2 pc., parsley - 1 teaspoon, margarine - 40 g, salt

Soup "Gourmet" Cut the onion and garlic into cubes and saute in butter. Add finely chopped fennel, rice and heat for 2-5 minutes. Boil mussels in shells in salted water, add bay leaf, strain. Cut sweet pepper...You will need: ground black pepper, salt to taste, cayenne pepper - 1 pc., bay leaf - 1 pc., mussels - 8 pcs., peeled shrimp - 200 g, sweet pepper - 1 pc., fennel - 50 g, butter - 3 tbsp. spoons, onion - 2 heads, garlic - 1-2 cloves, rice ...

Tomato soup with mussels and cream Peel the Bulgarian pepper from seeds and stalk, cut into quarters and bake in a lightly oiled form for 30 minutes at 190-200 gr. Place hot baked peppers in a plastic bag, tie tightly, leave for 15-20 minutes. Remove the skin from the pepper...You will need: tomatoes - 600-700 g, large bell peppers - 2 pcs., boiled-frozen mussels - 200 g, fresh chili pepper - 2 pcs., garlic - 2 cloves, dill greens - 5-6 sprigs, mascarpone - 80- 100 g, cream cheese - 80-100 g, cream "Parmalat" 35% fat - 80-1...

Pea soup with mussels Rinse the peas, pour 0.5 liters of water and leave for at least 3 hours (you can overnight). Add another 1.5 liters of water and put on fire, bring to a boil, cook for about an hour. In the meantime, fry onion in vegetable oil, add carrots, celery, simmer for 10 minutes. Add...Required: 250 g of peas, 1 onion, 1 carrot, 1 stalk of celery, 150 g of mussels, 2 cloves of garlic, bay leaf, a bunch of herbs, salt, pepper

Tomato soup with mussels. I put mussels in a pot of water, when it boils I remove the foam. In the meantime, prepared the vegetables. Onion fried in a frying pan. Potato cut into thin slices. I send potatoes, onions and rice to the mussels. 10 minutes before the end of cooking, I fill with tomato dressing. ...Required: Tomato dressing http://www.edimdoma.ru/recipes/25937, mussels, onions, potatoes, rice.

Mussel soup We thoroughly wash the mussels under running water (by the way, they can live without water for 3 days - they survived the transportation home safely)) Pour olive oil into the pan to cover the bottom, add garlic, fry it until caramel color. Add a big pore...You will need: fresh mussels (I have about 2 kg per 4 liter pan), a large bunch of dill, lemon, garlic (3-4 cloves), olive oil

Pumpkin soup with mussels Coarsely chop the leek. Cut pumpkin into small cubes. Peel and chop the garlic. Cut the celery stalks into small cubes. Finely chop the chili pepper. Peel and chop both onions. Heat olive oil and butter in a heavy saucepan until...Required: 1 kg of mussels, 500 g of peeled pumpkin, 2 small onions, 1 leek (white part only), 1-2 stalks of celery, a handful of chopped parsley, 2 garlic cloves, 1/4 fresh chilli without seeds, 250 ml dry white wine, 100 ml cream, juice of 1/2 lemon, 3 tbsp. l...

Tomato soup with mussels and croutons Croutons: Preheat the oven to 200C. Bread cut into cubes. Grease a baking sheet with oil, lay out the bread, sprinkle with sushi. basil, brown in the oven for 8-10 minutes. Soup: lightly fry the onion, add finely chopped sweet pepper, chili - if desired. Put frozen to vegetables ...Required: 800g of s / s tomatoes or tomato puree, 500 g of meat s / m mussels, 2 stacks. low-fat chicken broth, 1 onion, 1 green pepper, 2-3 potatoes, 4 slices of bread (cereal, with bran), vegetable (olive) oil, dried basil, salt, spices, I added 1/2 chili

Mussel soup Peel the garlic and cut into slices. Chop the celeriac fairly large. Heat the olive oil in a large deep skillet and lightly sauté the celery, garlic and a few sprigs of parsley. Pour in the wine and continue to heat over low heat. When wine isn't...You will need: 1 kg of mussels, 1/2 loaf or any other bread, 2 stalks of celery with leaves, a bunch of parsley, 2 cloves of garlic, 100 ml of dry white wine, 2 tbsp. spoons of olive oil, 1 tbsp. a spoonful of soy sauce

Mussel soup cooked with sautéed vegetables is a tasty and nutritious dish, and mussels can be replaced with any seafood or sea cocktail type mixture. In American cuisine, there are excellent thick soups made from all kinds of shellfish, the common name for soups is Chowder, or Clam Chowder.

I still don't understand what clam means. It is believed that this term refers to any edible bivalve molluscs, with the exception of mussels and oysters. Very tasty thick soups are prepared from such mollusks. Once in the United States in Monterey Bay, we tasted one of the options - clam chowder, the so-called cream, New England clam chowder. Served in sourdough bread with selected crumb. It's unusual and very tasty.

One subtle point in preparing a real Clam chowder: our choice of shellfish is usually limited to mussels or a sea cocktail - a frozen mixture of seafood (shrimp, mussels, octopus, cuttlefish, squid). But, as they say, on lack of fish and crayfish - fish. We will limit ourselves to mussels, we will cook a delicious soup.

Clam chowder is considered a traditional and popular American dish, known since the 16th century. It was first made in New England. Clams were very affordable and easy to assemble, making them a great base for soup. Restaurants very often prepare Clam chowder according to their own recipes, departing from the classics quite significantly. Although there are plenty of disputes about what is a classic.

Unlike the New England variant, the Manhattan Clam Chowder is not made with cream, but with tomatoes. With the addition of potatoes, onions, petiole celery, carrots. Manhattan chowder is also called "New York", or Fulton Fish Market clam chowder seafood soup. And only at the beginning of the last century, the name Manhattan was assigned to the soup.

Inspired by the Manhattan Clam Chowder, you can make a great first course without deviating too much from many of the original recipes. Ordinary vegetables that are in the refrigerator or are not difficult to buy, a piece of pork bacon, lard or lard product - this is necessary for frying vegetables, frozen mussels and salted crackers. The soup itself is very easy to make. By the way, it is convenient to cook the dish not in a saucepan, but in a deep saucepan.

Mussel soup. Step by step recipe

Ingredients (2 servings)

• Mussels frozen 200 gr
• Celery (petioled) 2-3 stems
• Potato 2 pcs
• Carrot 1 pc
• Tomatoes 3-4 pcs
• Onion 1 pc
• Garlic 2 cloves
• Parsley 3-4 sprigs
• Salo or bacon 50 gr
• Thyme, bay leaf, salt, hot red pepper Spices

1. Bacon or a piece of any fat is needed to melt the fat for the subsequent frying of vegetables. And the cracklings left after rendering, if they are not eaten immediately, will be a great addition to the soup. All other ingredients are available vegetables. Mussels are always available frozen.

   Vegetables for clam soup

2. Cut the stalks (petioles) of celery into cubes. It is worth leaving a couple of tops of the stem with leaves to decorate the soup. Scald the tomatoes with boiling water and remove the skin. Remove the seeds and chop the pulp very finely. Or even puree with a blender.

   frozen mussels

3. Peel onions and carrots and cut into cubes. Salo cut into small pieces.
   Mussels can not be defrosted. Boil mussels in 1 liter of water to obtain a broth. No more than 3 minutes, otherwise the mussels will become tough and rubbery. The broth is used to make soup. By the way, if a decoction of mussels does not look very appetizing, and when using "grown" mussels, this is very likely, then it is better to drain it and boil the soup in water.
4. Fry chopped bacon in a skillet until semi-dry cracklings. Color-wise, they're starting to fade. Carefully place all the bacon on a plate and set aside.

   Fry chopped bacon in a pan until semi-dry cracklings

5. On the pork fat formed after the cracklings, fry the chopped onion. When the onion becomes soft, add carrots and chopped celery. Continue to cook over high heat, stirring constantly, for 5 minutes.

   Fry chopped onion

6. Add 0.5 tsp dry thyme (thyme), rubbing it with your fingers. Add bay leaf. Fry for 2-3 more minutes, stirring.

   Add carrots and chopped stalked celery

7. Add tomato puree. Stir, pour in 2-3 cups of the broth in which the mussels were boiled, or water.

   Add tomato puree to soup

8. Salt and add finely chopped garlic. Do not grate the garlic, it is better to chop it with a knife, then there will be less garlic juice.
9. After 10 minutes, add not very coarsely chopped potatoes and cook for 15 minutes so that the potatoes are ready.

   Add not very coarsely chopped potatoes

10. Add the boiled mussels, stir and let the soup simmer over low heat for another 2-3 minutes.

Light taste andan easy-to-make fish soup that takes you to the Mediterranean coast from the first spoonful. This can be said to be a simplified and somewhat modified version of the famous soup "And ifthe latter, albeit very tasty, but you need to cook it for a good half a day, in several stages (as everyoh secondoh frenchth dish), then this soup is cooked a little longer than half an hour. And you don’t need to constantly stand over it, you don’t need to filter anything, and serving it is no less simple. And this pleasuret fish soup with mussels gives no menmore than the troublesome Bouillabaisse.This fish soup is for those days when you want something light and special.

As for cookingI, the most important, comply with the stagecooking. Add fish and mussels at the very end of cooking so that they do not boil soft and are perfectly tender.

In the process of cookingI am this fish soup, I add youcrushed garlic in two stages. First when sautéing onions, for the sweet notes of roasted garlic, and then, at the very end for more expressionspicy aroma of fresh garlic, which is so suitable for fish and seafood. HowI have already written more than once, I love the expressive taste of garlic in dishes, which is lost when it is added at the very beginning of cooking. If you do not like the aroma of garlic in dishes, then addall the garlic at the very beginning, then only a barely perceptibleits fragrance.

If desired, for a savory version of the soup, along with ground paprika, add 1 partial tsp. ground chili pepper.

4-6 servings:

Ingredients

• 30 ml olive oil
• 1 onion, cut into cubes
• 1 big head garlic, peel, squeeze
• Salt to taste
• 1 tsp Sahara
• 1 tbsp smoked paprika (you can use regular paprika)
• 2 medium potatoes, peeled, cut into cubes
• 3 black peppercorns
• 2 allspice peas
• 1 bay leaf
• 2 medium tomatoes, peeled, seeds removed, diced
• 450 grams mussels in shells (raw or blanched and frozen (do not defrost))
• 500 grams fillet of white sea fish (hake, pollock, sea bass), cut into portions
• 100 ml dry white wine
• 1/2 bunch parsley, finely chopped
• Ground black pepper for serving

Cooking time: 35 minutes

Watch the video on how to easily peel tomatoes (in Ukrainian): 1) Heat olive oil in a 3 liter saucepan over medium heat. Add the onion and half the garlic, salt and sugar. Fry, stirring, until the onion is soft.

2) Add paprika and heat, stirring, until you feel a deep aroma (about 1-minute). Be careful, paprika burns quickly.

Mussel soup cooked with sautéed vegetables is a tasty and nutritious dish, and mussels can be replaced with any seafood or sea cocktail type mixture. In American cuisine, there are excellent thick soups made from all kinds of shellfish, the common name for soups is Chowder, or Clam Chowder.

I still don't understand what clam means. It is believed that this term refers to any edible bivalve molluscs, with the exception of mussels and oysters. Very tasty thick soups are prepared from such mollusks. Once in the United States in Monterey Bay, we tasted one of the options - clam chowder, the so-called cream, New England clam chowder. Served in sourdough bread with selected crumb. It's unusual and very tasty.

One subtle point in preparing a real Clam chowder: our choice of shellfish is usually limited to mussels or a sea cocktail - a frozen mixture of seafood (shrimp, mussels, octopus, cuttlefish, squid). But, as they say, on lack of fish and crayfish - fish. We will limit ourselves to mussels, we will cook a delicious soup.

Clam chowder is considered a traditional and popular American dish, known since the 16th century. It was first made in New England. Clams were very affordable and easy to assemble, making them a great base for soup. Restaurants very often prepare Clam chowder according to their own recipes, departing from the classics quite significantly. Although there are plenty of disputes about what is a classic.

Unlike the New England variant, the Manhattan Clam Chowder is not made with cream, but with tomatoes. With the addition of potatoes, onions, petiole celery, carrots. Manhattan chowder is also called "New York", or Fulton Fish Market clam chowder seafood soup. And only at the beginning of the last century, the name Manhattan was assigned to the soup.

Inspired by the Manhattan Clam Chowder, you can make a great first course without deviating too much from many of the original recipes. Ordinary vegetables that are in the refrigerator or are not difficult to buy, a piece of pork bacon, lard or lard product - this is necessary for frying vegetables, frozen mussels and salted crackers. The soup itself is very easy to make. By the way, it is convenient to cook the dish not in a saucepan, but in a deep saucepan.

Mussel soup. Step by step recipe

Ingredients (2 servings)

• Mussels frozen 200 gr
• Celery (petioled) 2-3 stems
• Potato 2 pcs
• Carrot 1 pc
• Tomatoes 3-4 pcs
• Onion 1 pc
• Garlic 2 cloves
• Parsley 3-4 sprigs
• Salo or bacon 50 gr
• Thyme, bay leaf, salt, hot red pepper Spices

1. Bacon or a piece of any fat is needed to melt the fat for the subsequent frying of vegetables. And the cracklings left after rendering, if they are not eaten immediately, will be a great addition to the soup. All other ingredients are available vegetables. Mussels are always available frozen.

   Vegetables for clam soup

2. Cut the stalks (petioles) of celery into cubes. It is worth leaving a couple of tops of the stem with leaves to decorate the soup. Scald the tomatoes with boiling water and remove the skin. Remove the seeds and chop the pulp very finely. Or even puree with a blender.

   frozen mussels

3. Peel onions and carrots and cut into cubes. Salo cut into small pieces.
   Mussels can not be defrosted. Boil mussels in 1 liter of water to obtain a broth. No more than 3 minutes, otherwise the mussels will become tough and rubbery. The broth is used to make soup. By the way, if a decoction of mussels does not look very appetizing, and when using "grown" mussels, this is very likely, then it is better to drain it and boil the soup in water.
4. Fry chopped bacon in a skillet until semi-dry cracklings. Color-wise, they're starting to fade. Carefully place all the bacon on a plate and set aside.

   Fry chopped bacon in a pan until semi-dry cracklings

5. On the pork fat formed after the cracklings, fry the chopped onion. When the onion becomes soft, add carrots and chopped celery. Continue to cook over high heat, stirring constantly, for 5 minutes.

   Fry chopped onion

6. Add 0.5 tsp dry thyme (thyme), rubbing it with your fingers. Add bay leaf. Fry for 2-3 more minutes, stirring.

   Add carrots and chopped stalked celery

7. Add tomato puree. Stir, pour in 2-3 cups of the broth in which the mussels were boiled, or water.

   Add tomato puree to soup

8. Salt and add finely chopped garlic. Do not grate the garlic, it is better to chop it with a knife, then there will be less garlic juice.
9. After 10 minutes, add not very coarsely chopped potatoes and cook for 15 minutes so that the potatoes are ready.

   Add not very coarsely chopped potatoes

10. Add the boiled mussels, stir and let the soup simmer over low heat for another 2-3 minutes.

Details

Preparing mussel soup is quite easy and simple, they can be purchased today at any supermarket. For you, we have prepared some simple recipes for making frozen mussel soup. Having prepared such a first course for a family dinner, you will diversify your usual meal, and your relatives will appreciate your efforts.

In fact, a lot of dishes are prepared with mussels, since these seafood are cooked quite quickly and contain a significant amount of nutrients. From mussels you can cook not only the first course, but also an original salad or appetizer.

Creamy cream soup of frozen mussels

Required Ingredients:

• frozen mussels - 200 g;
• boiled shrimp - 150 g;
• potatoes - 3 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• processed cheese - 3 pcs.;
• dried garlic - 1.5 tsp;
• salt and spices - to taste;
• crackers - 150 g.

Cooking process:

Rinse the mussels thoroughly under running water and put in a saucepan, cover with water and cook until tender. During this time, peel the onions, carrots and potatoes, rinse the vegetables and cut into cubes.

Using a slotted spoon, transfer the mussels to a plate. Throw chopped vegetables into the broth and cook until tender. After the time has elapsed, pour one glass of water from the broth and add the melted grated cheese to it, stir so that the cheese is completely melted.

Grind vegetables in a saucepan with a blender to a puree state and add cheese. Boil the soup for another five minutes, adding dried garlic. Arrange the finished soup on portioned plates, add boiled mussels and shrimps to each serving, sprinkle with croutons and serve.

Hearty frozen mussel soup

Required Ingredients:

• frozen mussels or cocktail - 200 g;
• fresh bacon - 100 g;
• carrots - 1 pc.;
• onions - 1 pc.;
• petiole celery - 5 stalks;
• potatoes - 2 pcs.;
• tomato - 3 pcs.;
• garlic - 3 cloves;
• bay leaf - 1-2 pcs.;
• thyme - 1 sprig;
• parsley - 0.5 bunch;
• salt and spices - to taste.

Cooking process:

Rinse the potatoes thoroughly in their skins and boil or bake so that the root crop does not lose its shape. Peel the boiled potatoes and cut into small sticks. Separately, in a saucepan, bring water to a boil, salt and throw the washed mussels, cook for five minutes.

Heat up a frying pan and place bacon pieces on it, melt until brown cracklings. Transfer the cracklings to a separate plate. Now peel the carrots, celery and onions, rinse and cut into desired cubes or chop in a blender.

Pour boiling water over the tomatoes, remove the skin and cut into pieces. Add chopped tomatoes, thyme and bay leaf to the fried vegetables. Simmer for three more minutes. In the broth where the mussels were cooked, put the prepared frying, throw in the chopped garlic and continue to cook for another twenty minutes.

At the end of cooking, add boiled potatoes and mussels to the dish, mix and throw chopped greens. Serve hot frozen mussel soup with salted crackers.

Frozen mussel noodle soup

Required Ingredients:

• frozen mussels - 1 g;
• onions - 1 pc.;
• parsley root - 20 g;
• butter - 20 g;
• noodles;
• salt and ground black pepper - to taste.

Cooking process:

Rinse the mussels thoroughly and boil in salted water for about five minutes. Transfer to a plate and chill. Peel the onion, rinse and fry in vegetable oil until transparent. In the process, add chopped parsley root.

At the end of cooking, add boiled mussels to the onions and continue cooking for another three minutes. Separately, boil the noodles for five minutes, then drain in a colander.

Now in the broth where the mussels were cooked, put the fried onions with parsley, noodles and seafood. Stir, add spices and chopped herbs to taste. Serve on the table and enjoy.

Enjoy your meal.