Smoked Mussel Soup Food

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APPETIZER MUSSELS



Appetizer Mussels image

What timing! Although I have eaten mussels many times, October 17 was the very first time I cooked them, and (if I do say so myself!) they were great. A friend and I ate every last one, and he raved about the flavor the whole time. This is my own recipe.

Provided by CASEY52

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 3

Number Of Ingredients 6

¾ cup white wine
¾ cup tomato and clam juice cocktail
3 cloves garlic - peeled and sliced
½ teaspoon crushed red pepper flakes
1 pound mussels, cleaned and debearded
3 tablespoons butter

Steps:

  • In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
  • Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
  • Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
  • Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.5 g, Cholesterol 42.4 mg, Fat 12 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 7.3 g, Sodium 370.8 mg, Sugar 3.2 g

PASTA WITH SMOKED MUSSELS AND CAPERS



Pasta with Smoked Mussels and Capers image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 9

8 ounce elbow macaroni
3 to 4 ounce can drained smoked mussels, or oysters
2 1/2 ounce can smoked sardines packed in oil
1 tablespoon capers
Large handful chopped parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup sliced scallions
Salt and crushed red pepper flakes

Steps:

  • Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
  • When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
  • Refresh leftovers with vinaigrette.

SMOKED MUSSEL SPREAD



Smoked Mussel Spread image

Make and share this Smoked Mussel Spread recipe from Food.com.

Provided by queenbeatrice

Categories     < 15 Mins

Time 5m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 7

1 (250 g) package cream cheese, cubed, at room temperature
2 tablespoons whipping cream
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1 (85 g) can smoked mussels

Steps:

  • In bowl, mash cream cheese with fork.
  • Add whipping cream, lemon juice, horseradish, salt and pepper; mash with fork until well combined.
  • Add mussels and their liquid; mash with fork to combine.
  • Serve with crackers or toasted baguettes.

Nutrition Facts : Calories 122.8, Fat 12.3, SaturatedFat 7.7, Cholesterol 39.5, Sodium 168.6, Carbohydrate 1.2, Sugar 0.2, Protein 2.5

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

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.

MUSSEL SOUP



Mussel Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 pounds mussels, well scrubbed, de-bearded, and rinsed in several changes of water
1 cup dry white wine
1 cup water
1 tablespoon fresh lemon juice
1 bay leaf
1 teaspoon crab boil
3 slices bacon, chopped
1 cup chopped yellow onion
1 cup chopped leeks, whites only, well rinsed
2 teaspoons minced garlic
1/2 teaspoon salt
Pinch cayenne
2 bay leaves
2 sprigs fresh thyme
1 pound baking potatoes, like russets, peeled, diced, and blanched
2 cups milk
1 cup heavy cream
1 small loaf French bread, cut into 1/2-inch thick slices
2 large cloves garlic, peeled and crushed
1/4 cup chopped fresh parsley, garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
  • In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
  • Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

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  • Make sure all the mussels are clean. You can debeard them now or do as I do and cut the beard off after I'd steamed the mussels. Bring the vermouth and water to a boil and add some mussels in a single layer. Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened mussels to a bowl or baking sheet and add more fresh ones until you've steamed open all the mussels.
  • Strain the cooking liquid through a paper towel or cheesecloth (to remove all the debris) into a bowl. Set aside.
  • Use a small, sharp knife to remove the mussels from the shells, trying your best to get the little "scallop" muscle that holds the mussel in its shell -- it's tasty! Use the knife to cut off the beard if you have not done so already. When it's done, drop each mussel into the strained broth. Make sure all the mussels soak for at least 20 minutes.
  • Fire up the smoker. I use alder wood, and I like the temperature to be around 145°F. Keep in mind mussels are small, so you will need a pretty fine grate to prevent them from falling through. I use dehydrator grates. Smoke the mussels for 90 minutes to 2 hours -- you don't need a whole lot of time here, just enough to get a smoky flavor without overcooking the mussels. Don't let the smoker get too hot!


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  • Meanwhile, in a large saucepan, combine the fresh mussels with the wine, onion, shallots, butter, parsley sprigs, thyme, bay leaf and cayenne and bring to a boil over high heat. Cover and cook over moderately high heat until the mussels open, 6 to 8 minutes. Using a slotted spoon, transfer the mussels to a bowl. Remove the mussels from their shells; discard the shells and any mussels that do not open. Strain the broth through a fine sieve.
  • Wipe out the saucepan. Add the strained broth along with any accumulated mussel broth from the bowl and bring to a boil. Add the cream and bring just to a boil. In a small bowl, beat the egg yolk with 2 tablespoons of the hot cream, then gradually whisk the mixture into the saucepan. Simmer the soup over moderate heat, whisking, until thickened slightly, 3 to 5 minutes. Stir in the brussels sprouts, potatoes and both the cooked mussels and the smoked mussels and simmer until hot, about 3 minutes. Stir in the lemon juice and season with salt and pepper. Serve the stew in small ramekins, garnished with chopped parsley.


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19 AMAZING HEALTH BENEFITS OF MUSSELS (TEESARI)

From stylecraze.com
Class Bivalvia
Phylum Mollusca
Kingdom Animalia
Estimated Reading Time 8 mins
  • Healthy Heart. Being low in total and saturated fat but high in omega-3 fatty acids, mussels contribute to a healthy heart. According to a research conducted by the American Heart Association, the omega-3 fatty acids, particularly those present in fish and shellfish, possess cardioprotective benefits.
  • Treatment For Arthritis. Research has proved that the residents of Maori coast of New Zealand whose diet comprised of green lipped mussels had lower incidences of arthritis.
  • Treatment For Joint Pains. Green mussels are a rich source of nutrients like iron, betain and glycoaminoglycans like chondroitin sulfate. All these substances contribute to relieving joint pains and joint stiffness.
  • Helps The Circulatory System. Regular intake of green lipped muscles reduces the likelihood of heart attack and other circulatory problems. They facilitate healthy circulation to the vital organs and muscles by strengthening the arterial walls and improving blood flow.
  • Bone And Teeth Health. Consumption of mussels facilitates the structural strengthening of teeth and bones as well as provides necessary support to surrounding tissues.
  • Immune System Health. Regular consumption of green lipped mussels improves your resistance to viral and bacterial infection. They also improve wound healing by intensifying and accelerating the formation of antibodies.
  • Healthy Nervous System. By stimulating the muscles, tissues and organs, green lipped mussels help improve nerve cell functioning throughout the body.
  • Improves Fertility. Green lipped mussels benefits by improving fertility as they increase the viscosity of cervical mucus plug in women and seminal fluid in men.
  • Prevents Anaemia. Green lipped mussels are an excellent source of iron with a 100 grams serving of cooked mussels contributing to over 100% of the recommended daily value for people above the age of 50.
  • Weight Management. Fresh mussel meat contains the same amount of high-quality protein as red meat but has much less total fat, saturated fat and nearly 25% fewer calories.


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  • Then add the wine and water and increase the temperature under the pot to medium-high. Now give it all a stir. The mussels go in now, stir them gently and cover. Cook until steam is lifting the lid off about 4 to 5 minutes. During the steaming stir the mussels gently once.


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