Savory and Refreshing Mussel Seaweed Soup
The Secret Recipe to Delicious Mussel Seaweed Soup That My Father Loved!
This morning, I decided to make some Mussel Seaweed Soup for my father, knowing he’d miss a comforting soup with our abundant side dishes. My father always prefers a hearty soup with his rice, even with many delicious banchan available. To ensure he enjoys his meal, I whipped up this popular and easy-to-make soup. Typically, I make seaweed soup with beef or seasonal ingredients like oysters, but today, mussels were the star. I have a good habit of buying, cleaning, and freezing seafood like shrimp, clams, and mussels, so they’re always ready when I need them. Today, as I opened the freezer door, a bag of frozen mussels happened to fall out! Luckily, it didn’t hit my foot, which could have been a serious accident. ‘Mussels it is!’ I thought. I decided to use these fallen mussels to make the soup. Will my father love it? This recipe for Mussel Seaweed Soup isn’t complex; it’s a straightforward method that anyone can follow to create a truly delicious bowl of soup.
Main Ingredients- 1/2 cup dried seaweed (rehydrated in cold water)
- 2 cups fresh mussels (in shell)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- Salt to taste
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 minutes until it becomes soft and pliable. This rehydration process also helps to release its subtle oceanic flavor.
Step 2
Once rehydrated, squeeze out excess water from the seaweed. If the strands are very long, cut them into bite-sized pieces, about 2-3 inches, for easier eating.
Step 3
Thoroughly clean the mussels. Scrub them gently with coarse salt to remove any grit or barnacles. Rinse them thoroughly under cold running water until they are completely clean. This step is crucial for removing impurities and any potential gaminess.
Step 4
Heat 1 tablespoon of sesame oil in a pot over medium-low heat. Add the prepared seaweed and sauté for 2-3 minutes until it becomes fragrant and slightly tender. Sautéing enhances the nutty aroma of the seaweed.
Step 5
When the seaweed smells aromatic, pour in enough cold water or rice water to generously cover the seaweed. Bring the soup to a boil over high heat. Using rice water can add a richer, smoother texture to the broth.
Step 6
Once the soup is boiling vigorously, stir in 1 tablespoon of minced garlic and 1 tablespoon of soy sauce. Taste the broth and adjust the seasoning with salt as needed to suit your preference. Soy sauce adds depth and umami.
Step 7
Finally, add the cleaned mussels to the pot. Cook until all the mussels have opened, indicating they are cooked through. Avoid overcooking, as this can make the mussels tough. Once the mussels are perfectly cooked and the soup is flavorful, your delicious Mussel Seaweed Soup is ready to serve!
