Best 2 Mussels Gazpacho Recipes

Indulge in the vibrant flavors of Mediterranean cuisine with our tantalizing mussels gazpacho, a refreshing cold soup that bursts with the essence of the sea. Dive into a symphony of textures and flavors as tender mussels, succulent tomatoes, crisp cucumber, and aromatic bell peppers dance on your palate. This delightful dish is not only a culinary masterpiece but also a testament to the bounty of the Mediterranean.

Complement your mussels gazpacho experience with our curated collection of delectable recipes, each offering a unique twist on this classic dish. Embark on a culinary journey with our innovative green gazpacho, where vibrant green vegetables take center stage, or tantalize your taste buds with our smoky roasted red pepper gazpacho, where roasted red peppers infuse a rich, smoky flavor.

For those seeking a taste of tradition, our classic gazpacho remains a timeless favorite, capturing the essence of this beloved Spanish soup. And for those with a penchant for experimentation, our gazpacho with watermelon and feta introduces a refreshing sweetness and a delightful tang.

Whichever recipe you choose, prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite flavors of our mussels gazpacho and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

GAZPACHO WITH SHRIMP AND MUSSELS

Gazpacho with Shrimp and Mussels image

A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Ingredients

4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
1 tablespoon coarse salt
12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
4 cups cold water
1 teaspoon red-wine vinegar
1/2 teaspoon sherry vinegar
1/2 cup Madeira or dry sherry
18 mussels, scrubbed well and debearded
3 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish

Steps:

Working in batches, pulse tomatoes and salt in a food processor until coarsely chopped. Transfer mixture to a cheesecloth-lined sieve set over a stockpot. Let strain in refrigerator for at least 6 hours (or up to overnight).
Bring shrimp shells and 3 cups water to a boil in a saucepan. Reduce heat, and let simmer, partially covered, for 30 minutes. Strain through a fine sieve into a heatproof bowl; discard shells. Refrigerate until chilled, at least 1 hour (or up to 1 day).
Extract remaining juice from tomatoes by gently squeezing cheesecloth, being careful not to extract solids. Add shrimp stock and vinegars to juice. Refrigerate until chilled, at least 1 hour (or up to 1 day).
Bring Madeira and remaining cup water to a simmer in a 12-inch skillet over medium-high heat. Add shrimp, mussels, and garlic. Cover, and let simmer until shrimp have cooked through and mussels have opened, about 3 minutes. Using a slotted spoon, transfer shrimp and mussels to a large bowl (discard any unopened mussels). Let cool, about 10 minutes. Divide chilled broth among 6 shallow bowls. Drizzle with oil, top with shrimp and mussels. Garnish with parsley, cucumber, and bell pepper just before serving.

MUSSELS GAZPACHO

Mussels Gazpacho image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h40m

Yield 8 servings of 2 to 3 mussels each

Number Of Ingredients 11

Ingredients

16 to 24 large fresh mussels in shell, debearded and well scrubbed
1/2 cucumber, peeled, seeded and diced small
2 tomatoes, seeds removed and diced small
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons tomato paste
2 dashes hot sauce (recommended: Tobasco)
2 teaspoons finely chopped fresh cilantro
1 lime, juiced
Salt and freshly ground black pepper
1/2 cup sour cream, as garnish, optioinal

Steps:

Fill a saucepot with 1-inch of water. Place mussels in pot, cover, and steam until mussels open, discarding any that do not open. Remove mussels from pan and chill.
In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel. Garnish with sour cream, if desired.

Tips:

Select the freshest mussels possible: Look for mussels with tightly closed shells and no cracks or chips. Discard any mussels that are open or have broken shells.
Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove the beards by pulling them off with your fingers.
Soak the mussels in cold water for 30 minutes: This will help to remove any remaining grit or sand.
Cook the mussels in a flavorful broth: A good broth will help to enhance the flavor of the mussels. You can use a simple broth made with water, white wine, and garlic, or you can use a more complex broth made with tomatoes, onions, and celery.
Don't overcook the mussels: Mussels are very delicate and can easily be overcooked. Cook them just until the shells open, about 5-7 minutes.
Serve the mussels immediately: Mussels are best served hot, right out of the pot. You can serve them with a variety of dipping sauces, such as lemon butter, garlic mayonnaise, or tomato sauce.

Conclusion:

Mussels are a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you're making a simple soup or a more complex paella, mussels are sure to please. With their delicate flavor and tender texture, mussels are a seafood lover's delight. So next time you're looking for a quick and easy meal, reach for some mussels. You won't be disappointed!