Today we’re making Mussel Seaweed Cream Soup. The deep flavors of the ocean blend smoothly with the cream, creating a luxurious taste that feels like something you’d enjoy in a fine dining restaurant.

Inspired by Culinary Class Wars

Have you watched the Korean cooking survival series Culinary Class Wars on Netflix? It’s a show where famous chefs compete in cooking challenges. Most of the chefs are Koreans (or Korean diaspora), but many have built their careers abroad, so it’s fascinating to see their creative fusion of Eastern and Western dishes. There are also a lot of fusion dishes that combine Korean food with other cuisines. I’m always amazed by how they transform traditional Korean dishes in such innovative ways.

Mussel Seaweed Cream Soup — Photo : wikipedia

One dish that caught my eye was a seaweed soup cream soup. Chef Choi Hyun-suk made a traditional Korean seaweed soup (Miyeokguk) and added cream, turning it into a completely different Western-style soup. It looked absolutely delicious!

Seaweed? Black Paper?

This reminds me of a conversation I had with a foreign teacher when I was younger. They once asked me what seaweed (Gim) tastes like, saying that some people even call it “black paper.” It made me wonder—if they experienced seaweed through something like a creamy Miyeokguk soup, would their views on seaweed change? Korean food can sometimes have flavors that are a bit challenging for foreigners, so creating fusion dishes with Western influences might make it easier for them to appreciate Korean cuisine.

Gim (김)

Koreans use various types of seaweed, and among them, gim (dried seaweed) is probably the most internationally known. If you have gim, let’s make kimbap! I made a version with smoked mackerel and kimchi. It’s packed with umami and protein, making it a healthy and tasty choice. How about trying this delicious mackerel kimchi kimbap?

Mackerel Kimchi Kimbap

Today’s dish is Mackerel Kimchi Kimbap. I added some kimchi for crunch and to balance the richness of the mackerel. The combination of the nutty, rich mackerel and the crisp, tangy kimchi creates a delicious Mackerel Kimbap.

Check out this recipe

Mussel Seaweed Cream Soup

Today’s Korean recipe is a mussel seaweed cream soup. Instead of the fish Chef Choi used in his Miyeokguk, I opted for fresh, seasonal mussels here in Belgium. The richness of the mussels combined with the creamy flavor of Camembert cheese creates a smooth, deep, ocean-inspired soup. I made the soup thicker with extra cheese to pair it with baguette for dipping. If you prefer a spoonable soup, feel free to adjust the consistency to your liking. On a chilly day, why not cozy up at home and enjoy a bowl of this delicious soup for a fine dining experience?

Mussel Seaweed Cream Soup

How about a healthy and sophisticated fine-dining soup made with seaweed? Inspired by Chef Choi Hyun-suk's fusion of Korean Miyeokguk with a Western-style cream soup, I’ve created a rich, velvety mussel and seaweed cream soup with Camembert cheese, bringing the deep flavors of the ocean to your table—perfect for warming up on a cold day.

Servings 1 person

Prep Time 1

Cook Time 29

Total Time 30

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Equipment

1 Blender
1 Pan
1 Small pot (saucepan)
1 Spatula or Wooden spoon
1 Oven to toast baguette, you can toast in a toaster or on a pan as well.
1 Baking tray
1 Knife
1 Cutting board
1 Tbsp

Ingredients

3 Tbsp mussel meat
1 small handful Dried seaweed
4 Tbsp Sesame oil
2 Tbsp Butter 1 Tbsp for roux, 1 Tbsp for autéing
1 Tbsp Flour for roux
1 Pinch Salt
1 cube Seafood stock chicken stock, MSG substitute; optional
300 ml Water
130 ml Cream
1 Tbsp Camembert cheese or any cheese; optional
2 Slices Baguette
1 Pinch Parsley for garnish

Instructions

Prepare ingredients

Place a small handful of dried seaweed in a bowl.
Soak the dried seaweed in water for 10 minutes.
Rinse the soaked seaweed in water.
Prepare 3tbsp of mussel
Rinse the mussel meat with water.
(I used canned mussels, so I soaked them in hot water to remove the sour taste. If you're using fresh or frozen mussel meat, just rinse with water.)

Make seaweed soup

Add the seaweed to the pan and drizzle with sesame oil
Sauté the soaked seaweed over medium-low heat, being careful not to burn it.
Add the mussel meat and sauté together.
Add 100 ml of water and bring to a boil.
Add one seafood stock cube
(or chicken stock, or any MSG substitute. You can skip this step).
Add 200 ml of water and simmer until the broth becomes milky.
Set aside 6-8 mussels for topping.

Blend the seaweed soup

Put the seaweed soup into the blender.
Pour 130 ml of cream into the blender.
Blend until the seaweed is fully pureed.

Boil the soup

In the pan, make a roux with 1 Tbsp butter and 1 Tbsp flour.
Pour the blended seaweed soup into the pan and bring it to a boil.
Add 1 Tbsp Camembert cheese and simmer
(you can use any cheese or omit it if preferred).

Prepare topping

In a pan, sauté the reserved mussels in butter with a pinch of salt.
Toast the baguette slices in butter.
Top the toasted baguette with Camembert cheese and bake at 180°C for 10 minutes.
Ladle the soup into a bowl.
Place the toasted baguette.
Top with the buttered mussels and sprinkle with parsley.