Mussels in Hot and Sour Soup

With winter upon us, it’s time for soup, and this Mussels in Hot and Sour Soup ticks all the boxes for the cooler months. 

It’s easy to lose favour towards including fish in your diet. The need for eating 100g of seafood two to three times a week does not decrease with the cooler months. The opposite could be argued especially during the cold and flu season and the need to provide your body with the myriad of nutrition benefits that make up seafood.

Seafood provides B12 which is a key player in your white blood cell creation. These blood cells are an essential part of a functioning immune system.

Also iron, B6, zinc and vitamin A all of which are key players in keeping you healthy and assisting your immune system to continue working optimally.

Mussels in hot and sour soup is a fusion dish that combines the flavors of Western mussels with traditional Chinese hot and sour soup. The dish is a result of culinary creativity and the blending of culinary traditions.

Hot and sour soup is a popular Chinese soup that has a long history and is well-known for its distinctive flavor profile. It typically includes ingredients like mushrooms, bamboo shoots, tofu, and a combination of spicy and tangy flavors from ingredients like vinegar and chili peppers. The soup is believed to have originated in the Sichuan province of China, known for its bold and spicy cuisine.

Mussels, on the other hand, are bivalve shellfish that have been an important food source in coastal regions worldwide and are often associated with European and Mediterranean cuisines.

Read more about winter meal suggestions.

Did you know:  Humans have used mussels as food for thousands of years. About 17 species are edible. Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil.  Source: wiki

Be sure to try our Mussels in Hot and Sour Soup on a cold night soon!