Mussel Soup (sopa De Choros)
Mussel Soup, also known as Sopa de Choros, is a popular dish in Peruvian Chinese cuisine. This flavorful and aromatic soup is a perfect combination of fresh mussels, vegetables, and a savory broth.
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups fish or vegetable broth
- 2 large potatoes, peeled and diced
- 1 cup frozen corn kernels
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Stir in the ground cumin and paprika, and cook for another minute to release the flavors.
- Pour in the fish or vegetable broth and bring to a simmer.
- Add the diced potatoes and frozen corn kernels, and cook until the potatoes are tender.
- Add the cleaned mussels to the pot and cook for 5-7 minutes, or until they have opened.
- Season the soup with salt and pepper to taste.
- Serve the mussel soup hot, garnished with chopped fresh cilantro.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Stirring spoon
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the mussel soup with crusty bread or steamed rice for a complete meal.
Tips & tricks
Be sure to discard any mussels that do not open during cooking, as they may not be safe to eat.
Cost
$15