Japanese-Style Shellfish Soup Recipe

Name: Japanese-Style Shellfish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dozen mussels, well cleaned; 1 tablespoon minced shallots; 1 cup dry white wine; 8 cups fish stock (see recipe); ⅛ teaspoon loosely packed saffron threads; ⅔ cup thinly sliced carrots; 1 cup finely chopped celery; 2 ounces fresh angel hair pasta or cellophane noodles, cut into 2-inch lengths; 10 dried shiitake mushrooms (or mushrooms of your choice), stemmed, rinsed and soaked for 30 minutes; 1 pound monkfish fillet, cut into bite-sized cubes; 3/4 pound medium-sized shrimp, shelled and deveined; ⅓ cup chopped scallions

Servings: persons

3 dozen mussels, well cleaned
1 tablespoon minced shallots
1 cup dry white wine
8 cups fish stock (see recipe)
⅛ teaspoon loosely packed saffron threads
⅔ cup thinly sliced carrots
1 cup finely chopped celery
2 ounces fresh angel hair pasta or cellophane noodles, cut into 2-inch lengths
10 dried shiitake mushrooms (or mushrooms of your choice), stemmed, rinsed and soaked for 30 minutes
1 pound monkfish fillet, cut into bite-sized cubes
3/4 pound medium-sized shrimp, shelled and deveined
⅓ cup chopped scallions

1
In a large pot over medium-high heat, combine the mussels, shallots and white wine, and steam, covered, until all the mussels open, about five minutes.
2
Strain the mussels, discarding any that remain closed.
3
Remove the mussel meat from the shells, reserving 12 mussels on the half shell for garnish, and set aside.
4
Reserve the cooking liquid.
5
There should be about two and one-half cups.
6
In a large pot over high heat, combine the fish stock with two cups of mussel broth.
7
Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil.
8
Reduce the heat and simmer for three minutes.
9
Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute.
10
Add the shrimp, scallions and mussel meat, and cook for one minute.
11
Place two mussels on the half shell in each of six bowls.
12
Ladle equal portions of the soup over the mussels and serve immediately.

247

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 dozen mussels, well cleaned, 1 tablespoon minced shallots, 1 cup dry white wine, 8 cups fish stock (see recipe), and more.

Yes, Japanese-Style Shellfish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-Style Shellfish Soup

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