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    Home » Soups, Stews and Curries » Spicy Mussel Soup

    May 18, 2020

    Spicy Mussel Soup

    Published on May 18, 2020. Updated on Oct 21, 2020. By Tayo. This post may contain affiliate links. See Disclosure. 2 Comments

    Jump to Recipe
    pinterest image of spicy mussel soup

    This spicy mussel soup is a light and refreshing soup with a delicious, yet distinct flavor, that is surprisingly easy to make!

    bowl of keto and low carb mussel soup

    If you haven’t eaten mussels before, you’re in for a treat! You might think mussels are just something you order at a restaurant but they are remarkably easy to make and budget-friendly.

    Mussels are mild-tasting and really soak up flavors nicely. They are slightly chewy and have a really unique, briny flavor which I absolutely love!

    Are mussels keto-friendly?

    Yes, they are but you need to be mindful of portions. Mussels are slightly higher in carbs than most other seafood.

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    However,  the portions in this recipe are low in carbs and you can even enjoy more if you have not met your carb count for the day.

    top view of keto friendly mussel stew

    Ingredients used

    • Mussels: I use a pound of mussels and get them from my local grocery store. I buy them alive and they can be stored in the fridge for a day or two before I cook. To ensure your mussels are alive and fresh, they should be completely closed.
    • Vegetables and herbs: Onions, garlic, ginger, and parsley to garnish. These aromatics make all the difference and give the mussel soup a pleasant and delightful flavor.
    • Spices: smoked paprika, cayenne pepper, bouillon powder. You don’t really need to add salt because mussels are quite salty on their own.
    • Olive oil and water/stock.
    ingredients used in making mussel soup

    How do I clean and de-beard mussels?

    Many stores sell mussels that have already been cleaned with the beard removed but sometimes a few pieces still have the beard on them.

    The beard is the strange-looking thing that sticks out of the side of the mussel and looks like hair. It is not harmful but no-one wants to feel like they're eating hair. So, out it goes!

    Wash the mussels under running water, scrubbing it as you go to remove any debris. Check them one by one to ensure they are all closed.

    If one is slightly open and you pinch it shut, if it stays shut, it’s alive. But if it opens back up immediately, it’s dead, so trash it.

    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.

    how to de-beard a mussel

    To remove the beard, pinch it between your thumb and finger and tug up and down while pulling straight out.

    Sometimes it comes out easily and sometimes it seems you’re in a tug of war with the mussel! I have large fingers and when my hands are wet, I find it hard to grasp the beard.

    So I use a small piece of paper towel to yank it out. Luckily, the majority of the mussels will not have beards on them, so it’s just a few I have to wrestle with!

    How to make Spicy Mussel Soup

    First clean and de-beard the mussels using the steps outlined above. Make sure mussels are closed and discard any that are open.

    Chop the onions and ginger and mince the garlic. The ginger should be very finely chopped.

    Pour olive oil in a wide pot and when heated, add the onions, garlic, and ginger. Stir for a few minutes till fragrant.

    chopping up onions, garlic and ginger

    Add water or stock, then add the spices. Depending on how flavorful your stock it, add the bouillon powder last because you don’t want it to be too salty.

    Bring to a boil and simmer for about 5 minutes. Then turn the stove to high heat, add the mussels and cover the pot.

    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.

    It does not take very long for the mussels to open so check after roughly 3 minutes. If not all are open, shake the pot gently and give it a few more minutes.

    mussel soup cooking in a pan

    Turn off the heat and discard any mussels that refuse to open. Garnish with parsley and serve.

    Your delicious and spicy mussel soup is ready to eat!

    This mussel soup serves 4 and each serving is 6 net carbs. It keeps well in the fridge for 2-3 days.

    What can I eat Mussel Soup with?

    I love to use some low carb bread to soak up this soup. It is a match made in heaven!

    You can also serve it with a side of salad like this low carb spicy coleslaw or broccoli salad with bacon.

    image of spicy mussels soup

    Tips when making Spicy Mussel Soup

    Make sure all the mussels are closed before you cook, and that they are open after you cook.

    Add the bouillon powder last after tasting for salt. Mussels are naturally salty so you want to make sure the soup does not end up too salty.

    You can reduce the cayenne pepper if you want it less spicy.

    Enjoy these other low carb fish and seafood soups!

    African Fish Stew

    Fish Pepper Soup

    Seafood Okra

    featured spicy mussel soup image

    Spicy Mussel Soup

    This spicy mussel soup is a light and refreshing soup with a delicious, yet distinct flavor, that is surprisingly easy to make!
    5 from 2 votes
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    Course: Soups & Stews
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 132kcal
    Author: Tayo Oredola
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    Ingredients

    • 450 g mussel (approx 1lb)
    • 2 tbsp olive oil
    • 1 cup onion chopped
    • ½ tsp ginger finely chopped
    • 1 clove garlic minced
    • 1 tsp smoked paprika
    • ½ tsp cayenne pepper
    • 1 tsp bouillon powder
    • 3 cups water/stock
    • parsley to garnish

    Instructions

    • Wash the mussels under running water thoroughly.
    • Remove the beard if any (the hair sticking out).
    • Make sure mussels are closed and discard any that is open.
    • Chop onions and ginger and mince the garlic.
    • Pour olive oil into a wide pot and when heated, add onions, garlic, and ginger.
    • Stir for a few minutes till fragrant.
    • Add water/stock and spices.
    • Bring to a boil and simmer for 5 minutes.
    • Turn the stove to high heat, add mussels, and cover the pot.
    • After roughly 3 minutes, check that all are open.
    • If some are still closed, gently shake the pot and wait 2 more minutes.
    • Remove from the stove and discard any still closed.
    • Garnish with parsley or herb of choice and serve!

    Notes

    This mussel soup serves 4 and each serving is 6 net carbs each.
    • Make sure all the mussels are closed before you cook, and that they are open after you cook.
    • Add the bouillon powder last after tasting for salt. Mussels are naturally salty so you want to make sure the soup does not end up too salty.
    • You can reduce the cayenne pepper if you want it less spicy.

    Nutrition

    Calories: 132kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 298mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Kristin says

      May 18, 2020 at 6:16 pm

      5 stars
      This is amazing! Thank you for sharing! ❤️

      Reply
      • Tayo says

        May 18, 2020 at 6:36 pm

        You're welcome, Kristin!

        Reply

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