Miso Shellfish Soup

Serves 6.

Miso Shellfish Soup

Starring an exceptionally flavoured broth featuring gut-friendly miso, this soup proves embracing the great outdoors can play beautifully on your palate without being fussy. If visiting the coast, look for fishermen bringing just-harvested shellfish to shore. Or bring them from home in a bowl covered with a damp paper towel and placed in a cold cooler. You could also use a combination of mussels, clams, and even oysters. Serve with chunks of crusty bread.

Underwater: Prepping shellfish

Gently tap mussels and clams with open shells against the countertop. Discard any that do not close their shells within a few minutes or that have cracked shells. To avoid serving gritty soup if using wild shellfish (farm-raised clams and mussels are usually cleaned and flushed of sand before they’re sold), submerge clams or mussels in bowl of cool water. Leave them to soak for at least 30 minutes.

While underwater, they will breathe and filter the water, which will begin to push out any sand or other ocean grit from inside their shells. Adding about 1/4 cup (60 mL) flour to the soaking liquid can help speed up the removal of sand or grit.

Lift shellfish from water and scrub shells to clean any grit from the outside surface. Remove beards from mussels using tweezers.

Each serving contains: 376 calories; 24 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 36 g total carbohydrates (2 g sugars, 4 g fibre); 761 mg sodium

Source: Outdoor Eats

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