Mussel soup is made with live mussels, which can be steamed before being added to a soup base made with wine, herbs, and thickeners like cream or stock. Other shellfish can also be added.
Mussel soup is any flavored soup base and contains the underwater animal known as a mussel. These little creatures can be bought from local fish markets or plucked fresh clinging to the sides of wave pounded rocks. They are often cooked using a steaming method before being added to the soup and may be accompanied by other shellfish such as prawns, oysters and clams. This type of soup is typically made using a thick cream base, although some recipes use a liquid stock instead.
A mussel is a small underwater creature often referred to as a mollusk. It lives in a hard, hinged, symmetrical and typically oval-shaped shell. It can be found in fresh or salt water, and the shape and coloration of the outer shell is typically determined by the type of mollusk and its native habitat. The shells can appear shiny when underwater and range in color from black to blue, brown, yellow and green. Mussels feed on microscopic creatures that suck into their digestive systems through their shells and naturally filter the water they excrete.
Only live mussels should be used in mussel soup. These tiny molluscs can be found clinging to the sides of wave-smashed rocks and hand-picked by adventurous chefs for use in recipes. Those less inclined to brave inclement water conditions can purchase them from local fish markets. These animals taste best when used soon after purchase and typically don’t need to be frozen before cooking. If the shell of the mollusc is already open before being cooked, the animal inside may already be dead and should be thrown away. An open shell can also be a sign that the animal is simply resting and to test if it is alive, cooks can gently tap the shell against the countertop to see if the creature will close the shell in response.
Live mussels can be steamed before being placed in mussel soup, which helps remove them from their shells. A common method of steaming is to saute the shells in garlic in a pan before lightly covering them with white wine. This mixture can be simmered for several minutes until the shells open naturally. Any unopened shells tend to indicate that the creature inside was already dead before being placed in the wine and should be discarded. If most slow cooker shells aren’t opened, they probably haven’t had enough time to steam and may continue to cook for a few minutes.
The base for the mussel soup can be made using any wine reserved from the steaming mixture. This wine should be strained first to remove any sediment that may have detached from the shells during cooking. A wide variety of herbs and thickeners can be added to the wine, depending on the chef’s preference. Common choices include fish stock, chicken stock, scallions, parsley, and heavy whipping cream. Once the base has been cooked, the mussels can be scraped from their shells and added to the soup a few minutes before serving.
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