Mussel and Carrot Soup Recipe

Name: Mussel and Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
(Discard any mussels that remain unopened after 6 minutes.)
4
Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.
5
Whisk lime juice into sour cream in a small bowl.
6
Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper.
7
Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).

413

kcal

Calories

Fat

Carbs

Protein

Fat 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 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, finely chopped (1/2 cup), 1/4 cup finely chopped peeled fresh ginger, 4 garlic cloves, chopped, and more.

Yes, Mussel and Carrot 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.

Mussel and Carrot Soup

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