Best 2 Mussels Gazpacho Recipes

Mussels gazpacho is a refreshing and flavorful Spanish cold soup that's perfect for a hot summer day. Made with fresh mussels, tomatoes, cucumbers, onions, garlic, and bell peppers, this chilled soup is packed with nutrients and antioxidants. It's also incredibly easy to make, and can be prepared in just a few minutes with the help of a food processor or blender. So grab your ingredients and get ready to enjoy this delicious and healthy soup!

Let's cook with our recipes!

GAZPACHO WITH SHRIMP AND MUSSELS

Gazpacho with Shrimp and Mussels image

A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Ingredients

4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
1 tablespoon coarse salt
12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
4 cups cold water
1 teaspoon red-wine vinegar
1/2 teaspoon sherry vinegar
1/2 cup Madeira or dry sherry
18 mussels, scrubbed well and debearded
3 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish

Steps:

Working in batches, pulse tomatoes and salt in a food processor until coarsely chopped. Transfer mixture to a cheesecloth-lined sieve set over a stockpot. Let strain in refrigerator for at least 6 hours (or up to overnight).
Bring shrimp shells and 3 cups water to a boil in a saucepan. Reduce heat, and let simmer, partially covered, for 30 minutes. Strain through a fine sieve into a heatproof bowl; discard shells. Refrigerate until chilled, at least 1 hour (or up to 1 day).
Extract remaining juice from tomatoes by gently squeezing cheesecloth, being careful not to extract solids. Add shrimp stock and vinegars to juice. Refrigerate until chilled, at least 1 hour (or up to 1 day).
Bring Madeira and remaining cup water to a simmer in a 12-inch skillet over medium-high heat. Add shrimp, mussels, and garlic. Cover, and let simmer until shrimp have cooked through and mussels have opened, about 3 minutes. Using a slotted spoon, transfer shrimp and mussels to a large bowl (discard any unopened mussels). Let cool, about 10 minutes. Divide chilled broth among 6 shallow bowls. Drizzle with oil, top with shrimp and mussels. Garnish with parsley, cucumber, and bell pepper just before serving.

MUSSELS GAZPACHO

Mussels Gazpacho image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h40m

Yield 8 servings of 2 to 3 mussels each

Number Of Ingredients 11

Ingredients

16 to 24 large fresh mussels in shell, debearded and well scrubbed
1/2 cucumber, peeled, seeded and diced small
2 tomatoes, seeds removed and diced small
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons tomato paste
2 dashes hot sauce (recommended: Tobasco)
2 teaspoons finely chopped fresh cilantro
1 lime, juiced
Salt and freshly ground black pepper
1/2 cup sour cream, as garnish, optioinal

Steps:

Fill a saucepot with 1-inch of water. Place mussels in pot, cover, and steam until mussels open, discarding any that do not open. Remove mussels from pan and chill.
In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel. Garnish with sour cream, if desired.

Tips:

Select the freshest mussels possible. Fresh mussels should have tightly closed shells and smell briny, not fishy. Avoid any mussels with open shells or cracked shells.
Purge the mussels before cooking. This helps to remove any sand or grit from the mussels. To purge the mussels, place them in a large bowl of cold water and let them soak for 30 minutes. Swirl the water around gently to help remove any dirt or debris. Drain the mussels and rinse them well under cold water.
Cook the mussels in a flavorful broth. A good broth will help to enhance the flavor of the mussels. You can use a variety of different broths, such as fish stock, chicken stock, or vegetable broth. Add some aromatic vegetables, such as onions, carrots, and celery, to the broth for extra flavor.
Do not overcook the mussels. Mussels cook quickly, so it is important to not overcook them. Overcooked mussels will become tough and rubbery. Cook the mussels until they are just opaque and the shells have opened. This usually takes about 5-7 minutes.
Serve the mussels immediately. Mussels are best served immediately after they are cooked. You can serve them with a variety of different dipping sauces, such as aioli, tartar sauce, or cocktail sauce.

Conclusion:

Mussels are a delicious and versatile seafood that can be enjoyed in a variety of different ways. Whether you are looking for a quick and easy appetizer or a hearty main course, mussels are a great option. With their delicate flavor and tender texture, mussels are sure to please everyone at your table. So next time you are looking for a seafood dish to try, give mussels a try!