Mussel Soup (Honghap Tang)
Mussel Soup (Honghap Tang)
How to Make Refreshing Mussel Soup: A Simple Recipe for a Cozy Day (Includes Mussel Cleaning Tips)
Hello everyone! When you’re craving a warm, comforting broth, how about a simple and refreshing mussel soup? It’s economical, clean-tasting, and incredibly easy to make. Even beginner cooks can master this recipe with the right mussel preparation. I personally love adding whole garlic cloves to my mussel soup, as they infuse the broth with a wonderful aroma and are delicious to eat. Chopped garlic can sometimes float and make the soup look a bit unappealing. Enjoy this taste of the sea, easily made at home!
Ingredients- 1kg fresh mussels
- 10 cloves whole garlic
- 2 Korean green chili peppers (cheongyang chili)
- 1 red chili pepper
- 3-4 Tbsp chopped scallions (green parts)
- 1300ml water (approx. 5.5 cups)
Cooking Instructions
Step 1
1. Prepare the Mussels: Mussels often have beard-like threads called byssal threads attached. Gently pull these off with your hands or snip them off with scissors. If the mussel shells have dirt or debris, scrub them clean by rubbing the mussels against each other, using your hands vigorously, or with a brush. Once cleaned, rinse the mussels under cold running water at least three times, rubbing them gently to remove any remaining grit. Drain them well in a colander. Thorough cleaning is key to a clear and flavorful broth.
Step 2
2. Prepare the Aromatics: Thinly slice the whole garlic cloves. Finely chop the Korean green chili peppers and red chili pepper. If you don’t have whole garlic, you can substitute with 1 tablespoon of minced garlic, but whole garlic adds a delightful depth of flavor and texture.
Step 3
3. Cook the Mussel Soup: In a pot, combine the cleaned mussels, sliced garlic, chopped chili peppers, and chopped scallions. Pour in the 1300ml of water. Turn the heat to high. It’s best to place the lid slightly ajar rather than sealing it completely to prevent overflow. Once the soup comes to a boil, gently stir with a spoon to ensure the mussels cook evenly and the broth remains clear. Continue to boil over high heat for about 1-2 minutes. Avoid overcooking the mussels, as they can become tough and lose their delicate flavor. The mussel soup is ready to serve immediately, or you can transfer it to a smaller pot to keep warm at the table. The natural salinity from the mussels usually makes the soup flavorful enough, but if you prefer it saltier, add a pinch of salt or soy sauce. If you notice any fishy smell, a sprinkle of black pepper will help to neutralize it.
