Clear and Refreshing Mussel Soup
Clear and Refreshing Mussel Soup
Boiling Mussel Soup: Potato & Perilla Seed Casserole, Carrot Omelet, Roasted Seaweed for Kids’ Meals, Toddler Meals, Toddler Food Menu, Potato Dishes, Age 4
I bought mussels and made a mussel soup. When I buy mussels, I first make mussel soup, and then use the broth to make seaweed soup for dinner that evening. It’s convenient because I can enjoy two types of soup. Tomorrow morning will likely be seaweed soup again. The mussels haven’t gained much weight yet, so they aren’t very large. Nevertheless, the children ate them well, calling them ‘clams!’ This meal set also includes a hearty potato and perilla seed casserole, a soft carrot omelet, and crispy roasted seaweed, making for a complete and satisfying meal. Highly recommended as a nutritious toddler meal plan, especially for 4-year-olds.
Ingredients for Clear Mussel Soup- 1kg fresh mussels
- 1L water
- 0.5 Tbsp minced garlic
- Pinch of salt
- 1 Tbsp Miryang (cooking wine)
Ingredients for Savory Potato and Perilla Seed Casserole- 1 large potato (approx. 250g)
- 200mL water
- 2 Tbsp soy sauce for simmering
- 2 Tbsp corn syrup
- Dried kelp
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla seed powder
- 1 large potato (approx. 250g)
- 200mL water
- 2 Tbsp soy sauce for simmering
- 2 Tbsp corn syrup
- Dried kelp
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla seed powder
Cooking Instructions
Step 1
1. Making Mussel Soup: Preparing the Mussels
While most commercially sold mussels come pre-cleaned, you might occasionally find byssal threads (the beard-like strands) attached. Carefully remove these threads. Scrub the mussels together under running water 5-10 times to remove any dirt or grit. There’s no need for a separate soaking or purging process.
Step 2
After rinsing the mussels thoroughly until the water runs clear, place them in a pot and add enough water (1L) to cover them. Bring to a boil over medium-high heat. Add 1 tablespoon of Miryang (cooking wine) and a tiny pinch of salt to taste. If you’re only planning to eat the mussel meat and not the broth, you can omit the salt, but a little salt truly enhances the clean flavor of the broth. Turn off the heat when about one-third of the mussels have opened. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 3
Tip: For a spicier and more refreshing mussel soup, remove the mussels intended for children first. Then, add about half a sliced red chili pepper or Cheongyang chili pepper to the pot and simmer. The combination of spicy chili and cool broth creates a richer flavor.
Step 4
2. Making Potato and Perilla Seed Casserole: Preparing the Potatoes
Today, I decided to make a savory potato casserole with the addition of perilla seeds. You can adjust the number of potatoes based on their size. Peel the potatoes and cut them into half-moon shapes. They don’t brown quickly, so it’s okay to cut them in advance. I prefer my potatoes to be very soft and tender, so I lightly rinse the peeled potatoes in water without removing all the starch.
Step 5
In a pot, combine 200mL of water, 1-2 pieces of dried kelp, 2 tablespoons of soy sauce for simmering, 0.5 tablespoon of minced garlic, and the large potato pieces. Cover and simmer over medium heat for about 25 minutes until the potatoes are tender. If you want a slightly spicy kick, you can add a little chili powder at this stage. However, today, I wanted to emphasize the nutty flavor of the perilla seeds, so I skipped the chili powder.
Step 6
Once the potatoes are cooked through and tender when pierced with a chopstick, stir in 1 tablespoon of perilla seed powder. Continue to simmer for another 1-2 minutes until the perilla seeds are fragrant and well incorporated. Ensure you stir to prevent lumps. The casserole is ready when the potatoes are completely soft and easily mashable with a chopstick.
