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4.84
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6
votes
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!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Soups & Stews
Cuisine:
American
Servings:
4
Calories:
132
kcal
Author:
Tayo Oredola
Ingredients
450
g
mussel
(approx 1lb)
2
tablespoon
olive oil
1
cup
onion
chopped
½
teaspoon
ginger
finely chopped
1
clove
garlic
minced
1
teaspoon
smoked paprika
½
teaspoon
cayenne pepper
1
teaspoon
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:
132
kcal
|
Carbohydrates:
7
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
298
mg
|
Potassium:
255
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
443
IU
|
Vitamin C:
8
mg
|
Calcium:
24
mg
|
Iron:
2
mg