Mussel Saffron Soup Recipe

Name: Mussel Saffron Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter or stick margarine; 1/2 cup minced shallots; 1 1/2 cups dry white wine; 1/4 cup minced fresh parsley; 1/4 teaspoon dried thyme; 1/8 teaspoon saffron threads, crushed; 1 bay leaf; 1 garlic clove, minced; 50 mussels (about 2 pounds), scrubbed and debeared; 2 cups clam juice; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground red pepper; 1 cup 2% reduced-fat milk; 1/4 cup chopped fresh chervil or parsley

Servings: persons

1 teaspoon butter or stick margarine
1/2 cup minced shallots
1 1/2 cups dry white wine
1/4 cup minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon saffron threads, crushed
1 bay leaf
1 garlic clove, minced
50 mussels (about 2 pounds), scrubbed and debeared
2 cups clam juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 cup 2% reduced-fat milk
1/4 cup chopped fresh chervil or parsley

1
Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and saute 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels.
2
Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact.
3
Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil.
4
Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil.

kcal

Calories

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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 14 ingredients. The key ingredients include: 1 teaspoon butter or stick margarine, 1/2 cup minced shallots, 1 1/2 cups dry white wine, 1/4 cup minced fresh parsley, and more.

Yes, Mussel Saffron Soup 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!

Mussel Saffron Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions