Corn soup with mussel meat

Corn soup with mussel meat

Previously, the mussels were considered food of the poor, now they are considered a delicacy, however, unlike the others, is quite affordable. From ancient times people used the Mediterranean mussels in folk medicine. And not without reason. The meat of the shellfish contains high amounts of proteins, mineral salts and vitamins. Furthermore, it is low calorie.

I suggest you cook corn soup with meat mussels.

Corn soup with mussel meat

We will need (about 4 servings):

Carrots – 1 pc.
Onion – 1 medium head
Celery – 1 stalk or root 50 g
Canned corn (400 g)
Dry white wine – 200 ml
Meat of mussels in their own juice – 300 g
Milk – 200 ml
Salt, pepper, bay leaves to taste
Vegetable oil for frying

Mussels leans strainer (or colander) to stack all the juice. If you purchased the mussels in marinade, spices, oil, they must rinse with cold running water before cooking. In a saucepan, boil 1 cup of wine, add mussels, diminish the fire and, stirring occasionally, cook until until all the wine has evaporated.

Separately mode diced carrots, celery and onions. We fry all the vegetables for 3 minutes in vegetable oil.
Separately, in a saucepan, boil 500 ml of water and add a jar of corn (can be with the liquid). Cook for 3 minutes. Then we filter the broth into another pot.

Roasted vegetables and boiled corn (part postpone registration for soup), beat in a blender puree. The resulting puree add to the strained vegetable broth. There also pour the milk, salt, pepper, add bay leaf and bring to a boil. After boiling, unveil the cover (that is loosely fitted), lower the heat and cook for another 5 minutes.

Add the mussels, corn (which we set aside for decoration), all stir and remove from heat. The soup is ready.
Serve it with tortillas or pita toasted white bread.

Bon Appetit.

Tip: use the best mussels in the day of purchase. Instead of canned corn, frozen is fine.

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