Who says gourmet has to be complicated? Dive into a bowl of pure coastal bliss with this unbelievably fast 5-Minute Mussels Soup. We’re talking tender mussels and a savory broth infused with tomatoes and herbs, all ready in less time than it takes to choose a movie. It’s the perfect elegant appetizer or light, satisfying meal for those busy weeknights when you’re craving something special without the fuss.
Ingredients
• 7 oz / 200g mussels, defrosted and cleaned
• 4 cups / 950ml fish stock
• 1 cup / 150g cherry tomatoes, chopped
• ¼ cup / 60ml fish sauce
• 2 tbsp / 28g butter
• 2 tsp Italian seasoning
• ¼ tsp stevia powder
Instructions
1. Directions
2. Ensure your mussels are thoroughly rinsed and cleaned. Place them directly into the inner pot of your pressure cooker.
3. Sprinkle the mussels with Italian seasoning and stevia powder. Add the chopped cherry tomatoes and pour in the fish stock.
4. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 1 minute.
5. When the cooking is complete, perform a quick pressure release by carefully moving the handle to the ‘Venting’ position.
6. Once the pin drops, open the lid. Stir in the butter and fish sauce until the butter has melted, creating a rich, savory broth.
7. Ladle into bowls and serve immediately, optionally garnished with freshly chopped parsley.
Nutritional Information
• Nutrition Per Serving
• Calories: 404 kcal
• Total Fat: 21.3g
• Net Carbs: 5g
• Protein: 44.6g
• Fiber: 1.3g
Pro Tips
• Serve this soup with a side of crusty bread, like a baguette or sourdough, for dipping into the delicious broth.
• If using fresh mussels, discard any that are open before cooking and do not close when tapped firmly.
• For a touch of heat, add a pinch of red pepper flakes along with the Italian seasoning.
• No pressure cooker? Simmer the stock, tomatoes, and seasonings in a pot. Add mussels, cover, and cook for 3-5 minutes until they open. Stir in butter and fish sauce at the end.
FAQ
Q: Can I use fresh mussels for this recipe
A: Yes, you can use fresh mussels. The recipe notes advise discarding any mussels that are open before cooking and do not close when tapped firmly.
Q: What if I don’t have a pressure cooker
A: You can easily make this on the stovetop. Simmer the stock, tomatoes, and seasonings in a pot. Add the mussels, cover, and cook for 3-5 minutes until they open. Finish by stirring in the butter and fish sauce.
Q: How can I make this mussels soup spicy
A: To add a touch of heat, the recipe suggests adding a pinch of red pepper flakes along with the Italian seasoning.
Q: What should I serve with this 5-minute mussels soup
A: This soup pairs perfectly with a side of crusty bread, like a baguette or sourdough, which is ideal for dipping into the savory broth.
