A recipe for mussel soup that's better on a rainy day
Regardless of the weather, there are times when I want to eat soup. It seems that the love of Korean people is so great that they enjoy soup even in the hot summer. Today, we're going to do a recipe for how to cook mussel soup that can be made simply and deliciously. In Toronto, where it's not that easy to get fresh mussels, the last time I went to my favorite Chinese mart, they were selling very fresh mussels at around $3 a pound in the aquarium. So I brought a net and made soup like today and used it for pasta. As I always feel, I think it's a cheap ingredient that's really good to use mussels. How to cook fresh and cool mussel soup? Shall we start now? Today's tip is to fry garlic and use it. This small difference is a tip to make mussel soup more refreshing, neat, and even flavorful.
1 serving
Within 30 minutes
메이플대니얼
Ingredients
  • Mussels
    300g
  • Garlic
    5piece
  • Cheongyang red pepper
    1ea
  • Scallions
    1/2piece
  • olive oil
    1/2T
  • ground pepper
    1/2t
  • Salt
    1t
  • cooking wine
    1/2T
  • Water
    500ml
Cooking Steps
STEP 1/11
Mussels don't need to be deflated, so rinse them several times in cold running water and then remove the foreign substances attached like whiskers. After finishing the preparation, rinse it once more.
STEP 2/11
Garlic is one of the tips on how to cook mussel soup today. If you stir-fry the garlic a little and smell it, you can make the soup much cleaner and more flavorful than if you add minced garlic later on. I'll cut it into pieces about 0.3cm thick.
STEP 3/11
Cheongyang red pepper and chives, which will add to the spicy and refreshing taste, will be sliced at 0.3cm intervals.
STEP 4/11
First, preheat the pot over medium heat for 4 minutes, then add a little bit of olive oil, stir-fry the garlic and give it a good flavor. Stir-fry about 3 minutes until golden.
STEP 5/11
Now, I'm going to add the prepared mussels and half a tablespoon of cooking wine to blow away the smell. If you add too much cooking wine, the soup may get sweet, so be careful.
STEP 6/11
Now pour 500mL of water and start boiling.
STEP 7/11
Remove the impurities that came to mind as it started to boil, and when you complete it later, the soup is clear and good.
STEP 8/11
Now add 1t of salt and 1/2t of pepper and season to taste.'
STEP 9/11
Lastly, if you add Cheongyang red pepper and chives, you're done cooking the spicy and refreshing mussel soup!
STEP 10/11
The fun of eating fresh mussels is, as expected, the very taste of the flesh. There's no need to explain the coolness of the soup, right?
STEP 11/11
Today, we had a soup dish that anyone can easily complete, and a recipe for making mussel soup. Regardless of the weather, I think it's a delicious menu that makes you want to eat anytime. Enjoy your day! :)
1) Stir-fry the garlic and give it a flavor. 2) Please use a little cooking wine to catch the smell.
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