Black Sea Midye Supa (Mussels Soup)
Dive into the Flavors of the Black Sea: Black Sea Midye Supa (Mussel Soup)
Imagine a steaming bowl of rich, flavorful soup, brimming with the taste of the sea. That’s exactly what you’ll experience with Black Sea Midye Supa – a traditional Turkish mussel soup hailing from the Black Sea region. This isn’t your average clam chowder; it’s a hearty, aromatic dish that’s both comforting and incredibly satisfying.
For generations, coastal communities along the Black Sea have relied on the bounty of the sea, and mussels are a cornerstone of their cuisine. This soup is a celebration of that heritage, showcasing the fresh, briny flavor of Black Sea mussels combined with simple, yet impactful ingredients. It’s a dish often enjoyed during colder months, providing warmth and nourishment.
What makes this soup special?
Unlike many mussel soups, Black Sea Midye Supa isn’t overly creamy or heavily seasoned. The focus is on letting the natural sweetness of the mussels shine through, enhanced by the subtle flavors of onion, garlic, lovage (a unique herb common in the region), and a touch of white wine. The addition of sour cream adds a delightful tanginess, while a roux thickens the broth to a perfect consistency.
A Taste of Tradition
This recipe is a nod to the authentic flavors of the Black Sea. Lovage, while sometimes difficult to find outside of Turkey, is a key ingredient that lends a distinctive herbaceous note. If you can’t find it, a combination of parsley and celery can be used as a substitute, though the flavor won’t be quite the same. The use of fermented sour cream is also traditional, adding a depth of flavor that regular cream can’t replicate.
Serving Suggestions
Serve Black Sea Midye Supa hot, garnished with a squeeze of fresh lemon juice. A crusty bread is perfect for soaking up the flavorful broth. This soup makes a wonderful starter or a light yet satisfying meal.
Frequently Asked Questions
- Where can I find lovage? Lovage can be found at some farmers’ markets or specialty herb stores. You can also grow it yourself! As a substitute, use a combination of parsley and celery.
- Can I use frozen mussels? While fresh mussels are preferred, frozen mussels can be used. Be sure to thaw them completely and check for any that haven’t opened after cooking.
- What does ‘beard fibers’ refer to in the instructions? Mussels have a fibrous ‘beard’ that needs to be removed before cooking. It’s a small, stringy growth that can be pulled off easily.
- Can I make this soup ahead of time? Yes, the soup can be made a day ahead and reheated. The flavors will actually develop even more overnight.
- Is this soup spicy? The recipe includes a tablespoon of red pepper, but you can adjust the amount to your liking. If you prefer a milder soup, reduce or omit the red pepper.
Get ready to embark on a culinary journey to the Black Sea with this authentic and delicious mussel soup!
Black Sea Midye Supa (Mussel Soup)
Ingredients
- 1 kg Black Sea Mussels in shells
- 5 liters water
- 1 medium onion chopped
- 3 cloves garlic sliced
- 1/2 root parsnip diced
- 50 ml olive oil
- 20 g lovage
- 50 g white wine
- 200 g sour cream fermented
- 1 tbsp Parmesan cheese grated
- 125 g butter
- 1 tbsp wheat flour
- 1 tbsp red pepper
- 1 lemon
- salt to taste salt
Instructions
- Clean mussels: Scrape off barnacles, remove beard fibers, and scrub with a stiff brush under cold water.
- Soak cleaned mussels in lightly salted cold water for 2 hours (or longer, adding ice if needed).
- Boil mussels until opened.
- Fry chopped onion in olive oil. Add garlic and parsnip, and lovage. Simmer with white wine.
- Strain mussel broth and add to stewed vegetables. Stir in sour cream.
- Add peeled mussel meat to the soup. Add 250-300ml water and Parmesan cheese. Simmer for 10 minutes.
- Prepare a roux with butter and flour. Add to the soup.
- Serve with a lemon wedge.
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