It's not Indian at all, but when my son has a birthday and wants mussel soup, my mother has to Google it because it's something I've never tried before. Fun to learn something new! I first called Meny Carl Berner, which is right next to the course center, and ordered online. There I found a nice chef behind the counter who knew his stuff and explained how to cook the mussels, etc.
The board members were the guinea pigs this time, two thought it was too strong and two thought it was a nice strength. So it was 50/50. After the feedback, I halved the strength so it would suit everyone. What do you think of this one?
Mussel soup
A net of mussels
5 tablespoons rapeseed oil
1 red onion
6 cloves garlic
3 tablespoons ginger
1/2 red bell pepper
1 fresh chili, thinly sliced
3 dl white wine
150 grated carrots, diced
1 can of coconut milk
1 teaspoon salt
2 dl water
100 gr coriander paste
4 tablespoons fresh coriander
Procedure:
- Rinse the mussels well, do not use those that open.
- Heat oil, add red onion in thin strips. When the onion gets a little color, add grated ginger and garlic. Mix well and add wine, I used semi-dry white wine Sula from India.
- Cook until it foams well and add the mussels. Cover and cook for 4-5 minutes.
- Remove the shells, add grated carrots, bell pepper and chili. Add coriander paste, salt, coconut milk and water. Cook for 3-4 minutes on high heat.
- Finish with finely chopped fresh coriander - couldn't resist :)
This wasn't difficult at all, I don't really understand why it has to be so advanced to make mussel soup. I hope you try the recipe. If so, please give me feedback :) Can be eaten with foccacia or papadams . Enjoy!