Mussel And Chard Soup Recipes

Steps:

• Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

Steps:

• Heat the 1/4 cup oil in a 6-quart saucepan. Add the onion, and saute over medium heat until tender. Stir in the unpeeled tomatoes, and cook about 5 minutes, until the mixture is thick.
• Add 2 pounds of the mussels, cover, and cook about 10 minutes, just until they open. Using a slotted spoon, remove the mussels, and set aside.
• Add the water, and bring to a simmer. Add the remaining mussels, fish trimmings, crabs, herbs, chili, bay leaves, peppercorns, orange peel, saffron and star anise. Simmer uncovered, skimming the surface from time to time, for 30 minutes.
• While the stock is cooking, remove the reserved cooked mussels from their shells, discard the shells, and refrigerate the mussels.
• When the stock is done, drain it into a colander over a large bowl, and return the liquid to the saucepan. The cooked seafood and other solids should be discarded.
• Boil down the liquid until it is reduced to 2 1/2 cups. Season to taste with salt and pepper.
• In a clean saucepan melt the butter, and cook until it starts to brown. Add the chopped peeled tomatoes, and saute briefly. Add the reduced seafood stock, bring to a simmer, and add the chard. Simmer over medium heat for 10 minutes. Add the shucked mussels, and simmer briefly to reheat them.
• To serve, divide the soup among 4 bowls. Drop a piece of the goat cheese on top of each, and drizzle with the remaining olive oil. Serve at once.

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.

Steps:

• Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.

Steps:

• Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
• Meanwhile, cut the fish into large chunks and roughly chop the parsley. 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. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

Steps:

• Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• Remove the mussels with a slotted spoon and strain the broth; set aside.
• Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
• Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• Arrange mussels in soup bowls and pour the hot broth over them.
• Garnish with basil and chervil if desired.

Steps:

• Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
• Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
• Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.