I specialize in creating mouthwatering recipes with rich, bold and spicy flavors. Mussels are mild-tasting and really soak up flavors nicely. Make sure to

Enjoy these other low carb fish and seafood soups!

This spicy mussel soup is a light and refreshing soup with a delicious, yet distinct flavor, that is surprisingly easy to make! All Rights Reserved. You can reduce the cayenne pepper if you want it less spicy.

Caramel and cherry babka topped with cherry vanilla glaze and roasted pistachios, Roasted cherry, basil and mozzarella puffs, Cherry-infused panna cotta with toasted coconut and cherry-toffee shards, How Cape Town’s Coloured community has been influenced by the sea for decades, Infographic: Cool down with these summer smoothie ideas, Everything you need for an at-home garden picnic, Kitchen Confidence: How to shop once in a week and feed yourself every night. This mussel soup serves 4 and each serving is 6 net carbs.

Many stores sell mussels that have already been cleaned with the beard removed but sometimes a few pieces still have the beard on them. How to Cook Mussel Soup With White Wine. Reduce heat and let the soup simmer until the mussels are cooked and the soup has thickened. This site uses Akismet to reduce spam. Bowl of Mussel Soup. Thank you for sharing! After roughly 3 minutes, check that all are open. Luckily, the majority of the mussels will not have beards on them, so it’s just a few I have to wrestle with! Remove the beard if any (the hair sticking out). Pour olive oil in a wide pot and when heated, add onions, garlic, and ginger. Make sure mussels are closed and discard any that are open.

If not all are open, shake the pot gently and give it a few more minutes.

Don’t be that guy at the braai – are you one of these 6 worst characters found around the fire. Stir and bring to a boil.

Thank you! Get the latest recipes delivered to your inbox weekly. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

Welcome to Low Carb Africa, the home of Keto & Low Carb African-inspired recipes. Serve hot with some crusty bread. Add the bouillon powder last after tasting for salt.

To remove the beard, pinch it between your thumb and finger and tug up and down while pulling straight out. Stir for a few minutes till fragrant. Mussels are naturally salty so you want to make sure the soup does not end up too salty. This mussel soup serves 4 and each serving is 6 net carbs each. Then turn the stove to high heat, add the mussels and cover the pot. Chop onions and ginger and mince the garlic. Tip in the potatoes, cover and bring to the boil.

Wash the mussels under running water, scrubbing it as you go to remove any debris. Nutrition Facts. The pot needs to remain covered to ensure the high heat will cause the mussels to open up and the tender meat inside will soak up the flavors. 2 pounds large mussels.

Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir in soup and stirring continuously until it begins to boil and gets thick. 1/2 cup each finely diced onions, carrots and celery.

Add only the mussel oil – stir for 5 minutes. Source Recipe: Bowl of Mussel Soup Type Soup Output qty. If some are still closed, gently shake the pot and wait 2 more minutes. UNITS: US. Add water or stock, then add the spices. Get a BergHOFF cookware set for £183 + P&P, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily.

Your delicious and spicy mussel soup is ready to eat! Deselect All.

Heat butter in a heavy based pot and fries the onion until soft. They come in a creamy moules marinière-type sauce; perfect for adding to soups and pastas. First clean and de-beard the mussels using the steps outlined above.

Make sure all the mussels are closed before you cook, and that they are open after you cook. See Disclosure. Mussels are slightly higher in carbs than most other seafood. I have large fingers and when my hands are wet, I find it hard to grasp the beard.

Add the mussels 5 minutes before serving to heat – do not overstir or mussels will break. Add the chili flakes, tomato paste, and canned tomatoes. Bring to a boil and let it boil for about 5 more minutes. Add the white wine and simmer for another 5 minutes. Tip in the potatoes, cover and bring to the boil. Save my name, email, and website in this browser for the next time I comment. fresh mussels (scrub and debeard) 2 . Make sure you have completed all required fields.

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discard any shells that are not open, Recipe from Good Food magazine, April 2006, New! 1 . If you haven’t eaten mussels before, you’re in for a treat!

2 cloves minced garlic.

READY IN: 35mins. Sometimes it comes out easily and sometimes it seems you’re in a tug of war with the mussel! A healthy fish stew which takes just 30 minutes. Remove from the stove and discard any still closed. Wash the mussels under running water thoroughly. Add the chicken broth and water. It’s safer to only eat live mussels because if it is already dead, you have no way of knowing how long it has been dead. INGREDIENTS Nutrition. Recipe by Evie3234. I love to use some low carb bread to soak up this soup. It keeps well in the fridge for 2-3 days. If one is slightly open and you pinch it shut, if it stays shut, it’s alive.

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Check them one by one to ensure they are all closed.

Garnish with parsley or herb of choice and serve! Cook and stir until tender. Heat the milk in another pot, add chicken stock cubes, and stir till dissolved. 3 tablespoons olive oil. Privacy Policy. But if it opens back up immediately, it’s dead, so trash it. Remove from the heat. 2 Comments. Get ready to lose weight, look amazing and be in your best health ever!

SERVES: 4-6. So I use a small piece of paper towel to yank it out. Copyright © 2020 Low Carb Africa.

Bowl of Mussel Soup. Reduce heat and let the soup simmer until the mussels are cooked and the soup has thickened.

Add the cake flour to the butter and cook for two minutes, stirring all the time.

Put back onto the heat; add the spices and herbs as well as the mussels and water.

Garnish with parsley and serve. Chop the onions and ginger and mince the garlic. Your email address will not be published.



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