What is the soup?

Mussel soup is any soup base that has been flavored and contains an underwater animal known as shells. These small creatures can be purchased on local seafood markets or twitching fresh stuck on the sides of the wave battered rocks. Before placing in the soup, it is often cooked by steaming method and can be accompanied by other molluscs such as shrimp, oysters and clams. This type of soup is usually prepared using a strong base base, although several recipes use a liquid broth instead. He lives in a hard, suspended shell that is symmetrical and usually oval in the shape. It can be found in fresh or salty water and the shape and color of the outer shell is usually determined by the type of molluscs and its native habitat. Shells may seem shiny when underwater and in the range of colors from black to blue, brown, yellow and green. Mussels feed on microscopic creatures that suck into their digestive systems through their shells, and naturally filter any watersU they exclude.

In the shell of the soup, only live shells should be used. These small molluscs can be found on how they hold on the sides of the waves of crashed rocks and hand -selected adventure chefs for use in recipes. Those less inclined to brave unfavorable water conditions can be purchased from local seafood markets. These animals taste best when used soon after purchase and should not usually be frozen before cooking. If the shell is already open before cooking, the animal can be dead and should be discarded. The open shell may also be a sign that the animal is merely resting, and to test if it is alive, the chefs can rap Shell gently against the plate to see if the creation closes its shell in response.

Live shells can be used to steam in a shell soup, which helps to remove them from their shells. A common steaming method fromIt allows the tension of the shell on the garlic in the sauce pan before lightly covered with white wine. This mixture can be allowed to cook for several minutes until the shells naturally open. Any unopened shells tend to indicate that the creation inside was already dead before placement in the wine and should be discarded. If most of the cooking shells is unopened, it probably did not have enough time for steam and can continue cooking for a few minutes.

Base for shells soup can be prepared by means of any dedicated wine from a voltage mixture. This wine should first be tense to remove any sediment that could be separated from the shell when cooking. A wide range of herbs and thickening can be added to the wine depending on the preferences of the chef. Common choices include fish broth, chicken broth, shallots, parsley and heavy Whipping Cream. Once the base is cooked, the shells can be scratched from their shells and added back to the soup a few minutes before afterby giving.