Clear and Refreshing Mussel Soup (Honghap Tang)
The Easiest Way to Make Delicious Mussel Soup
Let’s make a super simple mussel soup with a fantastic broth that will gently warm up your body chilled by the cold weather. 🙂
Main Ingredients
- 1.5kg Fresh Mussels
- 1/4 Large Leek
- 1 Red Chili Pepper
- 1 Green Chili Pepper (or Korean Cheongyang chili)
- 1.5L Water
Mussel Preparation
- 2 Tbsp Coarse Sea Salt
Seasoning
- 1 Tbsp Minced Garlic
- 1 Tbsp Anchovy Sauce
- Pinch of Salt (to taste)
- 2 Tbsp Coarse Sea Salt
Seasoning
- 1 Tbsp Minced Garlic
- 1 Tbsp Anchovy Sauce
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
First, it’s crucial to check the freshness of the mussels. Discard any mussels with broken shells. If a mussel is slightly open and doesn’t close when gently tapped, it’s likely not fresh, so remove it. Then, gently pull the beard-like byssal threads from the mussel shell. Be careful not to pull too hard, as this could detach the mussel meat.
Step 2
Place the prepared mussels in a bowl and add 2 tablespoons of coarse sea salt. The salt helps to remove the slimy mucus and impurities from the shells. Rub the mussels vigorously with your hands to clean them. Any mud or debris stuck to the shells can be effectively removed by rubbing the mussels against each other. Rinse the cleaned mussels several times under running water and drain them.
Step 3
Now, let’s prepare the vegetables that will add a spicy kick and aroma to the soup. Thinly slice the leek diagonally. Seed the red and green chili peppers and then finely chop them. If you enjoy a spicier soup, feel free to increase the amount of green chili peppers or use a hotter variety like Cheongyang peppers.
Step 4
In a deep pot, combine the cleaned mussels and 1.5 liters of water. Add 1 tablespoon of minced garlic and bring it to a boil over high heat. For a clearer broth, using sliced garlic cloves (garlic slices) is also a good option.
Step 5
As the mussels start to cook, they will begin to open their shells one by one. Once most of the mussels have started to open, add the prepared vegetables to the pot. Don’t force open any mussels that haven’t opened yet; they will open naturally as they continue to cook.
Step 6
Add all the sliced leek, red chili pepper, and green chili pepper to the pot. Continue to simmer for a short while to allow the flavors and aromas of the vegetables to infuse into the broth.
Step 7
Foam and impurities may rise to the surface while the soup is simmering. To keep the broth clear and clean, skim off the foam regularly with a spoon or ladle. This step is important for removing any fishy taste and ensuring a clean flavor.
Step 8
Once the mussels have fully opened and the broth has a refreshing flavor, it’s time to season. First, add 1 tablespoon of anchovy sauce for a boost of umami. Taste the soup and if it needs more saltiness, add a pinch of salt to adjust to your preference. It’s best to add salt or fish sauce gradually, tasting as you go, to avoid making it too salty.
Step 9
Serve the mussel soup generously in bowls. You’ll have a delicious, savory, and refreshing mussel soup ready to enjoy! Savor the chewy mussel meat and the hot, invigorating broth. It’s wonderful with a side of rice or even better enjoyed with a glass of soju.
