Best 3 Smoked Mussel Soup Recipes

Indulge in a culinary journey with our tantalizing smoked mussel soup, a symphony of flavors that will delight your palate. Savor the essence of the sea in every spoonful, as the smoky aroma of mussels harmonizes with a medley of vegetables, herbs, and a touch of cream. This delectable soup promises warmth and comfort, perfectly balancing smokiness, brininess, and a hint of sweetness. Discover variations that cater to diverse preferences, including a classic version, a keto-friendly adaptation, and a vegan alternative. Embark on this culinary adventure and relish the symphony of flavors that await you.

Here are our top 3 tried and tested recipes!

SMOKED MUSSEL SOUP

Smoked Mussel Soup image

A rich bisque-type soup that is easy to make using canned soup and mussels, but tastes "fancy".

Provided by Outta Here

Categories Mussels

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
2 (3 2/3 ounce) cans smoked mussels, drained and mashed with a fork into a paste
1 fresh tomato, peeled, seeded and chopped
1 1/2 cups milk
1 1/2 cups water
1/2 teaspoon dried herbs, mixed (thyme, marjoram, oregano, etc.)
1 tablespoon all-purpose flour
1 cup heavy cream
2 tablespoons dry sherry (not cooking sherry)
1 pinch sugar
salt and pepper, to taste

Steps:

In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
Serve in bowls with slices of crusty bread.

POTATO MUSSEL CHOWDER

Potato Mussel Chowder image

Creamy mussel chowder from the East Coast.

Provided by Dave Mottershall

Categories Canada

Time 1h

Number Of Ingredients 16

Ingredients

3 lbs mussels
1 cup white wine
1 clove garlic minced
3 sprigs thyme fresh
1/4 lb pancetta small diced
3 large carrots small diced
4 stalks celery small diced
2 medium onions small diced
4 large potatoes medium diced
1 lb butter unsalted
2 cups all-purpose flour
1 lb haddock cut into 1 inch pieces
2 L whole milk
1 L heavy cream 35%
salt and pepper to taste
3 tbsp chives chopped

Steps:

Wash and scrub mussels free of beards and dirt.
Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.
Strain mussels from pot saving every drop of the mussel broth.
Shuck mussels from shell and keep chilled, discard any mussels that don't open.
In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat. 6. Add carrots, celery and onions to pot and sweat for 3-5 mins.
Add potatoes and cook for additional 3 minutes.
Add butter and melt completely.
Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.
Add the mussel broth and whisk to break up the roux.
Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.
Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
When chowder has thickened add mussels and haddock into chowder
Season to taste and finish with chopped chives and other greens. Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 63 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 340 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

CREAM OF MUSSEL SOUP

Cream of Mussel Soup image

Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and develop your own luscious variation. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 cup water
1 cup white wine or chicken broth
1 bottle (8 ounces) clam juice
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream

Steps:

Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.

Tips:

Use fresh, high-quality mussels. Fresh mussels should be tightly closed and have a briny, oceanic smell. Avoid mussels that are open or have a foul odor.
Clean the mussels thoroughly. Before cooking, soak the mussels in cold water for 30 minutes to remove any sand or grit. Then, use a stiff brush to scrub the mussels clean. Remove the beards by pulling them out with your fingers.
Smoke the mussels before cooking. Smoking the mussels adds a delicious smoky flavor to the soup. You can smoke the mussels using a smoker or a grill. If you are using a smoker, smoke the mussels for 30 minutes at 225 degrees Fahrenheit. If you are using a grill, place the mussels on a foil-lined baking sheet and smoke them over indirect heat for 30 minutes.
Use a variety of vegetables in the soup. Vegetables such as carrots, celery, onions, and potatoes add flavor and texture to the soup. You can also add other vegetables such as leeks, fennel, or parsnips.
Use a good-quality white wine. The white wine in the soup adds flavor and acidity. Use a dry white wine such as Pinot Grigio or Sauvignon Blanc.
Simmer the soup for at least 30 minutes. Simmering the soup allows the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with crusty bread or crackers. Crusty bread or crackers are the perfect accompaniment to smoked mussel soup. They help to soak up the delicious broth and add a bit of texture to the soup.

Conclusion:

Smoked mussel soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The mussels are smoked before cooking, which gives them a delicious smoky flavor. The soup is also packed with vegetables, making it a healthy and satisfying meal. Serve the soup with crusty bread or crackers for a complete meal.