Extremely delicious--Potato mussel soup

Overview

Green-mouthed clams are called Haihong in our local people. Haihong is a good name. If you peel off its shell, you will find a pearl-colored lining with a faint rainbow light. The best ones have plump orange-red meat, outlined with pretty little black lace. Mussels are rich in protein, trace elements and amino acids, and are very suitable for people with weak constitution and insufficient qi and blood. Qingkou is a cheap seafood in our seaside town, costing ten yuan for 8 pounds, but in foreign countries it is a genuine high-end seafood. There are many ways to make mussels, such as roasting, steaming, stir-frying, etc. However, we usually buy a bunch of them locally, wash them at home and steam them directly. After steaming, they are eaten directly with the sauce. They are original and delicious. This time I recommend a potato mussel soup with local characteristics. The mussels we usually buy cannot be eaten at one time, and it is a pity to throw them away. The best way is to take out the meat of the mussels, and leave the milky white soup of steamed mussels after removing impurities. The soup stewed with shredded potatoes is quite fresh. The aroma of potatoes and the umami taste of mussel meat combine to create a unique flavor.

Tags

• soups
• seafood
• common dishes
• soup
• cantonese cuisine
• old man
• dinner with friends
• autumn recipes
• lunch
• coriander
• potatoes
• qingkou
• garlic
• pepper
• salt
• small red pepper

Ingredients

Steps

1. 1 pounds of mussels

   

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

   

3. 3 Chop coriander, garlic, and red pepper into small pieces and set aside

   

4. 4 Cut the potatoes into shreds, wash off the starch and soak them in water

   

5. 5 Wash the mussels and put them into a steamer. Steam the mussels until cooked and let them cool

   

6. 6 Peel the mussel meat separately. Do not throw away the remaining soup when steaming the mussels. Keep the soup

   

7. 7 Add oil to the pot. When the oil is hot, add the red pepper and garlic slices to the pot and sauté until fragrant

   

8. 8 After the seasonings are sautéed, put the shredded potatoes into the pan and stir-fry

   

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

   

10. 10 Pour the remaining soup from the steamed mussels into the pot

    

11. 11 Simmer over low heat for 5 minutes. Add appropriate amount of salt before serving

    

12. 12 Add pepper and sprinkle with chopped coriander