Mussel Soup Recipe

Name: Mussel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs mussels, cleaned; 2 shallots, diced; 2 cups dry white wine; 3 tablespoons butter or 3 tablespoons extra virgin olive oil; 2 leeks, white and light green parts only, well cleaned and sliced; 2 garlic cloves, minced; 1 pinch saffron; 1/4 teaspoon cayenne (to taste); 1/2 cup heavy cream (optional); 1 tablespoon fresh lemon juice (to taste); salt and pepper, to taste; basil, chopped for garnish; chervil, leaves chopped for garnish

Servings: persons

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, well cleaned and sliced
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice (to taste)
salt and pepper, to taste
basil, chopped for garnish
chervil, leaves chopped for garnish

1
Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
2
Remove the mussels with a slotted spoon and strain the broth; set aside.
3
Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
4
Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
5
Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
6
Arrange mussels in soup bowls and pour the hot broth over them.
7
Garnish with basil and chervil if desired.

278

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.
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 13 ingredients. The key ingredients include: 4 lbs mussels, cleaned, 2 shallots, diced, 2 cups dry white wine, 3 tablespoons butter or 3 tablespoons extra virgin olive oil, and more.

Yes, Mussel 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 Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions