Fish Soup With Mussels Recipe

Name: Fish Soup With Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb fresh mussels; 3 tbsp butter; 3 None onions, peeled and finely chopped; 1/2 None leek, trimmed and chopped; 1 cup dry white wine; 1 None garlic clove, peeled and crushed; 3 cup celery, sliced; 1 3/4 cup fish stock; 2 - 14 oz cans chopped tomatoes; 1 1/4 lb white fish fillets, skinned and cut into small pieces; 5 oz small cooked shrimp or crab meat; None None dill sprigs, to garnish

Servings: persons

1 1/2 lb fresh mussels
3 tbsp butter
3 None onions, peeled and finely chopped
1/2 None leek, trimmed and chopped
1 cup dry white wine
1 None garlic clove, peeled and crushed
3 cup celery, sliced
1 3/4 cup fish stock
2 - 14 oz cans chopped tomatoes
1 1/4 lb white fish fillets, skinned and cut into small pieces
5 oz small cooked shrimp or crab meat
None None dill sprigs, to garnish

1
Clean the mussels under cold water, pulling away the 'beards' and scrubbing the shells. Discard any mussels that remain open when tapped.
2
Melt half the butter in a large pan and saute half the onion and leeks over a medium heat for 5 minutes. Add the mussels, half the wine and 1 cup water. Cover and simmer for 5 minutes until the mussels have opened, discarding any that remain closed. Cover and keep warm.
3
Melt the rest of the butter in a separate large pan and add the rest of the onion along with the garlic and celery. Cook gently for 5 minutes then pour in the rest of the wine and the fish stock. Season with salt and freshly ground black pepper and bring to the boil. Add the chopped tomatoes and simmer for 10 minutes.
4
Add the fish to the soup and simmer gently for 5-6 minutes until just cooked. Stir in the mussels and shrimp (or crab meat) and heat through gently. Serve in warmed bowls garnished with dill sprigs.

222

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1 1/2 lb fresh mussels, 3 tbsp butter, 3 None onions, peeled and finely chopped, 1/2 None leek, trimmed and chopped, and more.

Yes, Fish Soup With Mussels 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!

Fish Soup With Mussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions