Ingredients with Measurements:
- 1 lb mussels
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 2 cups fish stock
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or do not close when tapped.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the diced potatoes and fish stock to the pot and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Add the cleaned mussels and white wine to the pot. Cover and cook until the mussels open, about 5 minutes. Discard any mussels that do not open.
5. Remove the mussels from the pot and set aside. Using a blender, puree the soup until smooth.
6. In a small bowl, whisk together the mayonnaise, lemon juice, and white vinegar. Slowly add the mixture to the soup, whisking constantly.
7. Season the soup with salt and pepper to taste. Serve the soup hot with the cooked mussels on top and garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 650mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Clams or shrimp can be substituted for mussels
- Vegetable stock can be substituted for fish stock
- Red wine vinegar can be substituted for white vinegar
Variations:
- Add diced carrots or celery to the soup for extra flavor and nutrition
- Use sour cream instead of mayonnaise for a tangier flavor
- Add a pinch of cayenne pepper for a spicy kick
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking
- Use fresh ingredients for the best flavor
- Serve the soup hot for the best taste
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the cooked mussels on top and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread and a crisp white wine
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out.
Food safety advice:
Make sure to discard any mussels that do not open during cooking to avoid foodborne illness.
Food history:
Gazpachuelo is a traditional soup from the Andalusia region of Spain. It is typically made with fish, potatoes, and mayonnaise.
Flavor profiles:
Creamy, savory, and slightly tangy
Serving suggestions:
Serve the soup hot with crusty bread and a crisp white wine for a delicious and satisfying meal.
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Region: Spanish