Very Delicious-potato Mussel Soup

Name: Very Delicious-potato Mussel Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties mussels; 1 piece potato; Some parsley; Some garlic; Some Little Red Pepper; Some salt; Some pepper

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Mussels, our locals are called Haihong. Haihong is a good name, peeling off its shell, it is a pearl-colored lining, with a faint rainbow light. The finest ones have plump orange-red flesh with pretty little black lace outlines. Mussels are rich in protein, trace elements and amino acids, and are suitable for people with weak physique and lack of qi and blood.

Mussels are cheap seafood in our small seaside town, costing 10 yuan and 8 jin, while in foreign countries they are genuine high-end seafood. There are many ways to make mussels, such as roasting, steaming, stir-frying and so on. We usually buy a bunch in our local area. After going home, we wash it and steam it directly in the pot. After steaming, we can eat it directly with sauce , Very delicious.

This time I recommend a potato mussel soup with very local characteristics. The mussels we usually buy cannot be eaten all at once. It is a pity to throw them away. The best way is to take out the meat of the mussels and steam the mussels. The milky white soup is left behind after removing the impurities. The soup stewed with potato shreds is quite fresh. The aroma of potatoes and the umami taste of mussels combine to create a unique flavor. "

Ingredients

Very Delicious-potato Mussel Soup

1. Mussels 5 kg

2. 1 potato, coriander, garlic, small red pepper

3. Mince coriander, garlic, and small red peppers separately and set aside

4. Shred potatoes, wash off the starch, and soak in clean water

5. Wash the mussels and put them in a steamer, steam the mussels and let cool

6. Peel the mussels separately, do not pour out the remaining soup when steaming the mussels, keep the soup

7. Add oil to the pot. After the oil is hot, put the small red peppers and garlic slices into the pot until fragrant

8. After the seasoning is sauteed, fry the potato shreds in a pot

9. After frying for 2 minutes, pour the mussels into the pot and stir fry intermittently

10. Pour the soup left over when steaming the mussels into the pot

11. Simmer on low heat for 5 minutes, add appropriate amount of salt before serving

12. Add pepper and sprinkle with coriander

Tips:
1. The mussel must be washed, especially the trace of impurities in the belly must be removed;

2. When steaming the mussels, it is not easy to take too long. When the mussels are steamed for a long time, all the water in the meat will be evaporated, and the mussels will shrink to a small size;

3. Don't throw away the remaining soup when steaming mussels, keep it after removing impurities, this soup is very fresh;

4. The mussel soup itself has a salty taste, so when adding salt, it should be added according to personal taste.