Mussel Seaweed Cream Soup
1130kcal
Ingredients
- 3 Tbsp mussel meat
- 1 small handful Dried seaweed
- 4 Tbsp Sesame oil
- 2 Tbsp Butter 1 Tbsp for roux, 1 Tbsp for autéing
- 1 Tbsp Flour for roux
- 1 Pinch Salt
- 1 cube Seafood stock chicken stock, MSG substitute; optional
- 300 ml Water
- 130 ml Cream
- 1 Tbsp Camembert cheese or any cheese; optional
- 2 Slices Baguette
- 1 Pinch Parsley for garnish
Equipment
Method
Prepare ingredients
- Place a small handful of dried seaweed in a bowl.
- Soak the dried seaweed in water for 10 minutes.
- Rinse the soaked seaweed in water.
- Prepare 3tbsp of mussel
- Rinse the mussel meat with water.(I used canned mussels, so I soaked them in hot water to remove the sour taste. If you're using fresh or frozen mussel meat, just rinse with water.)
Make seaweed soup
- Add the seaweed to the pan and drizzle with sesame oil
- Sauté the soaked seaweed over medium-low heat, being careful not to burn it.
- Add the mussel meat and sauté together.
- Add 100 ml of water and bring to a boil.
- Add one seafood stock cube(or chicken stock, or any MSG substitute. You can skip this step).
- Add 200 ml of water and simmer until the broth becomes milky.
- Set aside 6-8 mussels for topping.
Blend the seaweed soup
- Put the seaweed soup into the blender.
- Pour 130 ml of cream into the blender.
- Blend until the seaweed is fully pureed.
Boil the soup
- In the pan, make a roux with 1 Tbsp butter and 1 Tbsp flour.
- Pour the blended seaweed soup into the pan and bring it to a boil.
- Add 1 Tbsp Camembert cheese and simmer(you can use any cheese or omit it if preferred).
Prepare topping
- In a pan, sauté the reserved mussels in butter with a pinch of salt.
- Toast the baguette slices in butter.
- Top the toasted baguette with Camembert cheese and bake at 180°C for 10 minutes.
- Ladle the soup into a bowl.
- Place the toasted baguette.
- Top with the buttered mussels and sprinkle with parsley.
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