Best Mussel And Carrot Soup Recipes

Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti image

Provided by Ming Tsai

Time 1h15m

Number Of Ingredients 12

1 sliced onion
2 long slices of galangal or 4 of ginger
2 fresh serrano chiles or fresh Thai bird chilies, de-stemmed, sliced
4 stalks lemon grass, white part sliced
4 kaffir lime leaves
2 tablespoons 3-Crab fish sauce
8 cups chicken stock
1 pound Prince Edward Island Mussels, cleaned and prepped
2 large leeks, white part julienned
1 carrot, spaghetti-cut, or fine julienne
Salt and white pepper to taste
Canola oil to cook

Steps:

In a hot wok coated with oil saute onions until caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately.

Mussel and Carrot Soup image

Yield Makes 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 shallots, finely chopped (1/2 cup)
1/4 cup finely chopped peeled fresh ginger
4 garlic cloves, chopped
2 teaspoons curry powder
1 cup dry white wine
2 (3-inch) fresh tarragon sprigs
3 lb mussels (8 dozen; preferably cultivated), scrubbed well and beards discarded
1 cup chicken stock or low-sodium chicken broth
3 cups fresh carrot juice
2 (8-oz) bottles clam juice
1/3 cup fresh lime juice
1 tablespoon sour cream

Steps:

Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook shallots, ginger, garlic, and curry powder, stirring, until shallots are golden, about 2 minutes. Stir in wine, tarragon, and mussels and cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.
Whisk lime juice into sour cream in a small bowl. Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper. Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).