MUSSEL SOUP

Is there anything better than making food from something you have harvested yourself? Mussels are extremely easy to harvest as long as you make sure to follow the precautions for warm water, bacteria and algae in the summer. I never harvest mussels later than April and earlier than September. In fact, September is still a bit too warm for it in my opinion. A good rule to follow is to only harvest in months that have an R in them.

Mussels can become a very cheap source to food, and the soup can actually taste quite delicious. Restaurants here sell it like it was a rich gourmet meal, and they earn so much money from it, because it costs absolutely nothing to make.

Anyway, you don’t have to follow this recipe, but I think it is quite good ❤

1 mussel soup

You will need:

4 – 5 lbs mussels
2 diced onions
2 – 3 cups of white wine
A bit of cream
3 tbsp of olive oil
1 leek
2 carrots
A bit of saffron
A bit of cayenne pepper
Salt and pepper
Some garlic for the taste

  1. Make sure to rinse the mussels. You first have to scrub off their “beard” with a knife and then brush off the remaining sand on the shells. If you find open shells, you have to gently knock on then to see if they close by themselves (it can take a minute if they are “lazy”). If they close, it means they are still alive. If the mussel remains open, it should be thrown out, because then it has died.
  2. Prepare the veggies how you like it.
  3. Put the mussels, wine and veggies in a pan, cover and cook for about 5 minutes till the mussels open.
  4. Fish the mussels up and put them aside.
  5. Add cream and the remaining ingredients and bring it to a boil. Then turn off the heat and arrange mussels and soup on a plate.
  6. We like to eat the soup with baked potatoes, but fresh bread is also very delicious.

1 mussel soup2

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