How to make sour clam soup to cool down on summer days

1. Ingredients for sour mussel soup

To have a delicious and flavorful sour mussel soup, you need to prepare the following ingredients:

Fresh mussels: 1kg
Tomatoes: 3
Fresh chili: 2 fruits
Pineapple: 1 fruit
Green onion: 3 stalks
Vietnamese coriander: 10g
Dried shallots: 2 bulbs
Oil
Common spices: salt, sugar, seasoning powder, MSG, pepper,...

2. How to make sour clam soup

Step 1: Prepare ingredients

Wash the mussels to remove the outer shell, then soak them in diluted salt water and add 2 fresh chillies for about 2-3 hours. This will help the mussels release all the sand and mud inside. Then, wash them a few more times until the mussels are completely clean.

Delicious sour clam soup. Photo: Nhip Song Viet

Next, put all the washed mussels into the pot, boil over high heat with 2 liters of water, add a little salt. Boil until all the mussels open, stir well and turn off the heat.

Then, take the mussels out and pick out the meat, wash and set aside. Let the mussel broth settle and then decant the clear liquid.

Wash tomatoes, remove stems and cut into wedges. Pick green onions and Vietnamese coriander, wash and cut into bite-sized pieces. Peel shallots, wash away dirt and chop finely for fragrance. Wash pineapple and cut into bite-sized pieces.

Step 2 : Make sour mussel soup

Heat 2 tablespoons of cooking oil, add shallots and fry until fragrant. Next, add mussel meat and stir-fry together. When the meat is firm, add tomatoes and pineapple and stir-fry together for about 1-2 minutes.

You season with a little spice including: 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1 teaspoon of sugar to make the mussel meat more flavorful.

Finally, add all the mussel broth to the mixture and boil for about 2-3 minutes, then add green onions and Vietnamese coriander, season to taste and turn off the heat.

Step 3 : Finish

Ladle the sour clam soup into a large bowl, sprinkle some pepper to enhance the flavor. Enjoy the hot sour clam soup with white rice. The soup is slightly sour but very rich, the sweet taste of the clam meat and the fragrant smell of onions and dill, delicious and goes well with rice.

3. Notes when making sour clam soup

Making sour clam soup is very simple and takes little time. However, you should note the following:

The secret to having a delicious, quality sour clam soup is in choosing the ingredients.

To choose delicious and fresh mussels, you should buy mussels with intact shells, tightly closed mouths, and no fishy or strong smell. When you touch the mussel and feel the shell slowly closing, it is a live mussel.

You should not choose mussels with chipped, broken or crushed shells because such mussels are susceptible to bacteria that are not good for your health.

You can buy mussels that have already been shelled. Note that you should choose mussels that are still warm, not slimy or have a fishy smell, and have an ivory white color, without any strange color.

Also, avoid buying frozen or bagged mussels as they may not be fresh or have been chemically treated.

The mussel meat must be thoroughly cleaned before cooking so that the finished soup will be sweet and not fishy or gritty.

After cooking, the soup must be scooped into a bowl immediately because if left in the pot for too long, the mussels will be overcooked and chewy.

This soup is best served hot, so prepare all the ingredients in advance and cook just before eating.

Sour mussel soup is a great choice to cool down on hot summer days or to change the taste of family meals. The combination of the cool taste of tomatoes with the sweet chewy taste of mussels, and the fragrant smell of Vietnamese coriander makes anyone who tries it "nod" with delight.

Sour mussel soup can be eaten with many dishes such as crispy fried meat, braised meat with pepper, braised fish, all of which are extremely delicious with rice.

How to make sour clam soup is relatively easy. This dish is extremely nutritious. Let's start learning how to cook delicious sour clam soup for the whole family to enjoy.

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