Chilled Cream of Zucchini Soup with Mussels and Fre

Name: Chilled Cream of Zucchini Soup with Mussels and Fresh Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1 large onion, chopped; 1 large carrot, chopped; 3 garlic cloves, minced; 3 fresh thyme sprigs; 4 cups chicken stock or canned low-salt chicken broth; 2 cups dry white wine; 2 1/4 pounds fresh mussels, scrubbed, debearded; 2 1/4 pounds zucchini, trimmed, cut into 1/2-inch pieces (about 7 cups); 1/2 cup whipping cream; 1/4 cup chopped fresh mint

Servings: persons

5 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
3 fresh thyme sprigs
4 cups chicken stock or canned low-salt chicken broth
2 cups dry white wine
2 1/4 pounds fresh mussels, scrubbed, debearded
2 1/4 pounds zucchini, trimmed, cut into 1/2-inch pieces (about 7 cups)
1/2 cup whipping cream
1/4 cup chopped fresh mint

1
Heat 2 tablespoons oil in heavy large pot over medium heat.
2
Add onion, carrot, garlic, and thyme; saute until vegetables are tender, stirring occasionally, about 10 minutes.
3
Add 4 cups stock and wine; bring to boil.
4
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
5
Using slotted spoon, transfer mussels to large bowl; cool slightly.
6
Remove mussels from shells; cover and refrigerate until ready to use.
7
Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables.
8
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat.
9
Add zucchini; saute until tender but not brown, about 20 minutes.
10
Add 2 1/2 cups strained stock.
11
Bring to boil.
12
Cool slightly.
13
Puree zucchini soup in batches in blender until smooth.
14
Transfer to large saucepan; mix in cream.
15
Thin with more strained stock, if desired.
16
Reserve any remaining stock for another use.
17
Season with salt and pepper.
18
Refrigerate until cold, about 4 hours.
19
(Soup and mussels can be made 6 hours ahead.
20
Cover separately; keep chilled.)
21
Divide zucchini soup among 6 bowls.
22
Top each with mussels, dividing equally.
23
Sprinkle with mint.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons olive oil, 1 large onion, chopped, 1 large carrot, chopped, 3 garlic cloves, minced, and more.

Yes, Chilled Cream of Zucchini Soup with Mussels and Fresh Mint falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Cream of Zucchini Soup with Mussels and Fresh Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions