Mussel, Green-Kernel Black Bean, Carrot and Fuzzy Gourd Soup

Why people make this soup

Nourilo bought a pack of frozen mussels, steamed some with garlic and black bean, and had half a pack left — so he turned it into a soup with black beans, carrot and fuzzy gourd. It’s nourishing and good for the complexion: a light summer “clear tonic.” He likes green-kernel black beans, nicknamed the “king of beans,” traditionally said to beautify the skin, support the hair and benefit the eyes; mussels are rich in protein and B12; fuzzy gourd clears summer heat; and carrot adds carotenes and pectin — a lovely combination for dull or rough skin.

Method

1. Clean the mussels well and blanch; soak and rinse the black beans; peel and chunk the carrot and fuzzy gourd.
2. Combine all ingredients with 2.1–2.4 L of water.
3. Cook for 1 hour, reducing to 1.2 L. Eat the soup and ingredients together.

Nourilo’s Tips

This soup is naturally sweet and suitable for young and old, and is traditionally said to benefit the eyes. But some people are allergic to mussels and other shellfish — if so, this soup is not for you.