Jerusalem artichoke soup with steamed blue mussels

Jerusalem artichoke soup with steamed blue mussels :: Sonja Dahlgren/Dagmar's Kitchen

It’s that time of year again. The light is slowly returning.

And even if we didn’t have much of a winter here in the western parts of Sweden it is starting to feel a bit like spring. It’s getting lighter each day and on my morning jogs lately I’ve been hearing the birds sing. And another sure sign that spring is on its way is the awakening of overwintered pelargoniums.

I know, it is still winter. Even if many of us (including me) are eager for spring.

But the signs are there. Little by little every day.

Pelargonium :: Sonja Dahlgren/Dagmar's KitchenStill life :: Sonja Dahlgren/Dagmar's Kitchen

This is also the best time of year to eat mussels. Many people think of mussels and other shellfish as summer food, but in fact they are at its very best from december-april. In Scandinavia anyway.

So we’ve had mussels. And I’ve been pruning pelargoniums.

Jerusalem artichoke soup with steamed blue mussels :: Sonja Dahlgren/Dagmar's Kitchen

Mussels are wonderful paired with Jerusalem artichokes – also called sun chokes (in Swedish jordärtskocka) – and I often make this smooth soup with Jerusalem artichokes and a hint of white wine to go with steamed mussels. It’s delicious. You should try!

Need I say this is perfect for a friday night?

What’s your favorite way to eat mussels?

Utskriftsvänligt recept
Printable recipe

Steamed blue mussels

serves 4

2 pounds (about 1 kg) blue mussels
2 2/3 cup (400 ml) water

1) First prepare the mussels. Scrub each mussel individually and check to make sure their shells are tightly closed. Discard mussels with cracked shells. If any mussels are open, tap them gently against the counter and discard any mussels that don’t close up within a few minutes. Debeard the mussels by pinching the “beard” between your thumb and first finger. Use a side to side motion and firmly tug the beard out. The beard isn’t harmful or inedible so don’t worry if there are a few little threads left that you can’t grasp.
2) In a large pot bring the water to a boil and then gently add the mussels. Cover and cook over medium high heat until the mussels open, about 5 minutes. Reserve the liquid and keep the mussels in the pot with lid on.

Jerusalem artichokes & blue mussels :: Sonja Dahlgren/Dagmar's Kitchen

Jerusalem artichoke soup

1 pound (about 500 g) Jerusalem artichokes
1 onion
1 small leek
1 clove garlic
1 tbsp butter + 1 tbsp olive oil
reserved liquid from mussels + 2 cups (about 500 ml) vegetable stock
6 tbsp white wine
6 tbsp cream
1 tbsp balsamic vinegar
sea salt & white pepper to taste
fresh thyme

1) Peel the Jerusalem artichokes and cut them into smaller chunks. To prevent from darkening drop the pieces into lemon- or vinegar water while peeling the remaining Jerusalem artichokes. Peel and chop the onion, leek and garlic clove finely.
2) In a medium pot, melt the butter/olive oil over medium heat. Add the jerusalem artichokes, onion, leek and garlic. Cook on medium low heat for about 5-7 minutes until slightly softened (do not brown). Add the reserved mussel liquid, vegetable stock and wine. Bring to a boil, cover the pot and simmer for 10 minutes. Add the cream and simmer for 5 more minutes.
3) Add the balsamic vinegar, salt and pepper to taste and puree the soup in a blender.

Serve the Jerusalem artichoke soup with the mussels and sprinkle with fresh thyme.

Jerusalem artichoke soup with steamed blue mussels :: Sonja Dahlgren/Dagmar's Kitchen

show hide 13 comments

Sini | my blue&white kitchen - February 21, 2014 - 3:54 pm

I know exactly what you’re talking about, Sonja. To hear the first birds sing in the morning – a moment to cherish. And the light. Oh, the light! I really think we Scandinavians know how to celebrate and hold dear our four Nordic seasons.

This soup looks wonderful. I’ve never made mussels at home but I want to make them this season. Maybe, I’m going to make them with this soup.

Hope you have a lovely weekend,

Erik - February 21, 2014 - 6:56 pm

The plants root faster if u put the cut of pelargoniums directly in a pot with soil. But then of course you can’t take the nice pics! :)
Thanks for a great blog!

Sonja {Dagmar's Kitchen} - February 22, 2014 - 8:17 am

Erik – I know ;-) I always have too many so these were just some spare ones. Looks cute in a window and makes a nice photo :-) Thanks for commenting!

Sonja {Dagmar's Kitchen} - February 22, 2014 - 9:52 am

Sini – The returning of the light is magical :-) That said I do love autumn when the days get shorter too – it has a magical feel to it as well. I think I’m in love with the Nordic seasons ;-)

You should try mussels at home – the hardest work is to clean them but then the job is done. Just five mins in boiling water/wine/liquid and they are ready to eat! Hope you’re having a great weekend too!

thecitygourmand - February 23, 2014 - 1:44 am

A match made in heaven. Jerusalem artichokes are a lot more fragrant than potato in soups :)

Eva - February 24, 2014 - 9:29 am

Så fint! Jag älskar musslor och äter dem helst bara vinkokta med ett gott bröd, men det här kommer jag absolut testa!

Fröken Dill - February 24, 2014 - 10:03 am

Spännande. Jag har aldrig tänkt på kombon jordärtskockor och musslor, men det låter ju riktigt gott. Måste absolut testa!

Sonja {Dagmar's Kitchen} - March 3, 2014 - 2:09 pm

thecitygourmand – Indeed ;-) Thanks for commenting!

Eva – tack! Ja, älskar man musslor så älskar man det här!

Sonja {Dagmar's Kitchen} - March 3, 2014 - 2:11 pm

Fröken Dill – Då måste du testa! Har gjort denna kombo i många år, och nu nyligen läste jag i en bok att musslor och jordärtskockor tydligen har många liknande smaker och därför passar extra bra ihop.

Nathalie - March 5, 2014 - 8:12 pm

Soup perfection!! Love the photos and the recipe – tfs! /Nathalie

Valentina @Hortus - March 10, 2014 - 8:56 am

Yes! Isn’t this period amazing? I can only imagine what light must be up there in the north in this time of year. All the pictures are so beautiful.
And now I know how to try using sunchokes – I already know this soup is going to taste delicious.

DULY NOTED :: 3.14 | coco+kelley - March 14, 2014 - 6:23 pm

[…] week we posted a yummy soup for you to try, and now I’m on a soup kick. Thinking of testing this one out – featuring sunchokes and mussels – as soon as I have a weekend at […]

Månadens lista – oktober | Volang - October 19, 2015 - 6:09 pm

[…] ett härligt recept på en soppa med kronärtskocka och blåmusslor via Dagmars Kitchen. Hur gott? Älskar musslor! Så gott, enkelt och billigt – och dessutom inget […]