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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sun-dried dulse is eaten as is or is ground to flakes or a powder. It can also be pan fried quickly (garlic butter optional) into tasty chips, baked in the oven covered with cheese then add salsa, or microwaved briefly for a crispy treat. Read more . It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Fresh dulse can be eaten directly off the rocks before sun-drying. A variety of dulse is cultivated in Nova Scotia and marketed as Sea Parsley, sold fresh in the produce section. Source Rolan's Sea Vegetables Recipe: my own after buying the dulse in Grand Manan Canada- dulse capitol of the world Ingredients:
8 cups vegetable , mushroom or chicken stock |
2 cloves garlic minced |
1 onion chopped |
olive oil |
1 cup dried shitaki mushrooms soaked in hot water |
2 cups dried red dulse, soaked in water and rinsed and drained |
salt and pepper to taste |
dried dulse, crushed as a sprinkle topping for the soup ( optional ) |
Directions:
1. Soak the dulse in water and rinse and re soak a few more times. and drain well.
2. Cut in half if strands are to long!
3. Any saltiness will disappear and the dulse will get very soft with the soaking
4. Meanwhile in a soup pot, in some olive oil, saute the onions till
5. soft and then add the garlic and cook and stir to relase flavors
6. Add the stock, mushrooms which have been drained and sliced or
7. chopped and bring to a boil, and simer covered 20 minutes
8. Add the dulse and simmer a few more minutes.
9. The soup will turn dark from the dulse; but the flavors are good together
10. Serve in soup bowls and garnish with crushed dried dulse if desired
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