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Mussel Seaweed Cream Soup

Mussel Seaweed Cream Soup

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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 minute
Cook Time 29 minutes
Total Time 30 minutes
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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.
    Mussel Seaweed Cream Soup1
  • Soak the dried seaweed in water for 10 minutes.
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  • Rinse the soaked seaweed in water.
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  • Prepare 3tbsp of mussel
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  • 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.)
    Mussel Seaweed Cream Soup4

Make seaweed soup

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

  • Put the seaweed soup into the blender.
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  • Pour 130 ml of cream into the blender.
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  • Blend until the seaweed is fully pureed.
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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.
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  • Add 1 Tbsp Camembert cheese and simmer
    (you can use any cheese or omit it if preferred).
    Mussel Seaweed Cream Soup17

Prepare topping

  • In a pan, sauté the reserved mussels in butter with a pinch of salt.
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  • Toast the baguette slices in butter.
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  • Top the toasted baguette with Camembert cheese and bake at 180°C for 10 minutes.
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  • Ladle the soup into a bowl.
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  • Place the toasted baguette.
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  • Top with the buttered mussels and sprinkle with parsley.
    Mussel Seaweed Cream Soup24

Jal meokgetseumnida.

  • 잘 먹겠습니다.
    Mussel Seaweed Cream Soup25
Author: Blonde Kimchi
Calories: 1130kcal
Course: Appetizer, Side Dish, Soup
Cuisine: French, Korean
Keyword: comfort food, Fusion food, healthy, Seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.