Mussel soup in jar cooking in the microwave cooks in just 4 minutes per jar and, as my technique suggests, it keeps for a week thanks to vacuum sealing. Perfect to serve as an appetizer or as a seasoning for a first course, this saffron mussel soup cooked in a jar will delight you! Just think that one of my first experiments, which made me discover that I could store for long periods in vacuum-sealed jars, was the mussel and clam soup in jar cooking. I remember having some opened mussels left and decided to make a sauce for pasta, thinking I would consume it 2 days later. Instead, the jar ended up at the back of the refrigerator and, after 2 weeks, that vacuum-sealed recipe seemed just like it was freshly made.
In just a few steps, you will have a gourmet dish. Sparkling wine, saffron, oil, garlic, and parsley are the ingredients for the mussel soup. I enjoyed it by bringing it to the table accompanied by garlic bread croutons.
Ready, jars, go!
Also try these recipes with mussels and clams in jar cooking:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: Christmas
- Energy 305.94 (Kcal)
- Carbohydrates 7.94 (g) of which sugars 0.72 (g)
- Proteins 23.61 (g)
- Fat 19.45 (g) of which saturated 3.64 (g)of which unsaturated 3.80 (g)
- Fibers 0.09 (g)
- Sodium 582.09 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping List for Mussel Soup in a Jar
- 14 oz mussels (half shell and frozen)
- 2 cloves garlic
- 2 tbsps sparkling wine
- 1/2 packet saffron
- 2 tbsps extra virgin olive oil
- 2 sprigs parsley
What You Need for Jar Cooking Mussel Soup
You can buy the jars on the site DECORAZIONI DOLCI. There is a dedicated discount for my readers, entering the discount code WECK10.
- 1 Microwave oven
- 2 Jars 500 ml with thin seal
How to Make Mussel Soup in Jar Cooking
Distribute the frozen mussels* in the jars, positioning them shell-side down. Add to each jar: a pinch of saffron, a tablespoon of oil, one of sparkling wine, one garlic clove, left in its skin, and a chopped parsley sprig.
Clean the rim of the jar, close, and latch. Set the microwave to your tested power (I use 600 watts), insert the mussel jar, and start cooking for 4 minutes.
In the meantime, prepare the second jar. As soon as the first mussel soup jar is ready, remove it from the microwave and let it rest closed for 20 minutes. Proceed with cooking the second jar. Once the jars are at room temperature, you can store them in the refrigerator.
Rosella’s Tips…
Mussels, like all shellfish and crustaceans, have delicate cooking. To prevent them from overcooking when opening the jar in the microwave, warm slightly and then pull the seal. This recipe keeps for 1 week in the refrigerator.
*Using frozen shellfish will ensure this delicate meat does not overcook.
Serve the mussel soup in jar cooking with bread croutons or use it to season spaghetti.
TRY ALSO:
CALABRIAN MUSSELS AND BEANS IN JAR COOKING
CALABRIAN MUSSELS AND BEANS IN JAR COOKING
French Mussel Soup in Jar Cooking
Before serving, remove the mussels from the jar and stir a tablespoon of fresh liquid cream into the cooking base.
