Caldo de Sururu (Caldo de sururu)
Overview
Caldo de sururu is a mussel soup from the north-east of Brazil, best known in Maceió, the capital of Alagoas. Sururu are small dark mussels that grow in the mud of brackish lagoons. The shelled mussels are cooked with onion, garlic, tomato, sweet pepper and coriander in olive or palm oil, then simmered in water and coconut milk until the broth is creamy and lightly orange. It is sharpened with lime and spiced with hot pepper. The soup is rich, briny and tropical, and it is sipped from cups at bars or eaten as a starter.
History
Sururu is gathered by hand in the Mundaú lagoon in Maceió, where thousands of families have lived from the mussel for generations. In 2014 the sururu of the lagoon was declared part of the immaterial heritage of Alagoas. Caldo de sururu is sold at beach kiosks and markets of the city and is popularly said to be an aphrodisiac and a cure for hangovers.
Main ingredients
Sururu mussels, coconut milk, tomato, onion, coriander, lime. The soup is built on mussel broth with coconut milk and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Coconut soups · More soups from Brazil
Recipe
Method
- 15 min
Fry the onion, garlic and pepper in the oil for 5 minutes.
- 2
Add the tomatoes and cook until soft.
- 315 min
Add the mussels and 1 l water and simmer for 15 minutes.
- 45 min
Stir in the coconut milk and half the coriander and simmer for 5 minutes.
- 5
Season with lime, hot pepper and salt and serve with the rest of the coriander.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
