Mussel Soup with Rice recipe - ingredients, nutrition and when to eat it
Mussel soup with rice is a comforting one-bowl meal made with a clear broth simmered with mussels, served over rice or with rice on the side.
Mussel soup with rice is a comforting one-bowl meal made with a clear broth simmered with mussels, served over rice or with rice on the side. The mussels’ briny sea flavor pairs with the fresh taste of radish and bean sprouts, making it a lovely lunch or dinner on a chilly day.
Seafood · 25 minutes to cook
Nutrition (per 984g serving): 500.5 kcal · protein 26g · carbohydrate 80.8g · fat 6.4g · sodium 512.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Discard any mussels that haven’t opened, and avoid cooking them too long so they stay tender.
Tips: For a clear broth, skim off the foam once or twice as it cooks.
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Ingredients (1 serving)
- Mussel meat — 150 g
- Rice — 1 bowl
- Bean sprouts — 0.5 handful
- Radish — 50 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Salt — 0.3 tsp
- Water — 2.5 cup
- Sesame oil — 0.5 tsp