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Black Sea Midye Supa (Mussel Soup)

Print Recipe
Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Course Entree, Soup
Cuisine Black Sea, Turkish
Servings 15

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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