Best 6 Mussel Soup With Avocado Tomato And Dill Recipes

15-MINUTE SPICY MUSSEL SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. peel and chop the onion and add it. Chop the parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
• Open the cans of crushed and diced tomatoes and add them to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
• While the soup heats up, remove the beards from the mussels (just pull off the thread that runs along them, if that thread is there) and gently scrape off any barnacles. Put them in a colander and rinse with cold water. If any mussels are open, tap them. If they close they're fine. If they stay open, discard.
• Once the soup is simmering, add the mussels. Cook until all mussels have opened. If most have opened, discard any that have stayed closed.
• Ladle into bowls and sprinkle with remaining parsley.

TOMATO MUSSEL SOUP

Steps:

• Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.

MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
• Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.).
• Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
• Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
• Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
• Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
• It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.

MUSSEL SOUP

Steps:

• Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• Remove the mussels with a slotted spoon and strain the broth; set aside.
• Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
• Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• Arrange mussels in soup bowls and pour the hot broth over them.
• Garnish with basil and chervil if desired.

CREAMY MUSSEL SOUP WITH FIERY ROUILLE

Steps:

• -------------MUSSELSOUP-------------------.
• Sauté the onions in the butter/oil mixture.
• Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
• Add the stock and fresh tomatoes.
• Reduce the heat and simmer for 20 minutes.
• Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
• Add the cream and adjust the seasoning.
• If the soup tastes weak allow to reduce by cooking without a lid for a while.
• Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
• ---------ROUILLE-----------.
• Mix all ingredients together thoroughly and serve with seafood soups and stews.

MUSSEL AND TOMATO SOUP

Steps:

• Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.
• Boil for 1 minute. Add salt if desired before serving.