Mussel Soup Recipe

Name: Mussel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh flat-leaf parsley sprig; 1 fresh thyme sprig; 1 onion, chopped; 1 carrot, sliced; 1 celery stick, sliced; 1 tablespoon black peppercorns, lightly crushed; 2 14 lbs fish bones, and heads gills removed; salt; 20 mussels, scrubbed and beards removed; 2 tablespoons extra virgin olive oil; 1 onion, chopped; 1 pinch saffron thread; 2 tomatoes, peeled, seeded and chopped; 4 slices bread; 1 garlic clove, halved; 1 tablespoon chopped fresh flat-leaf parsley; salt and pepper

Servings: persons

1 fresh flat-leaf parsley sprig
1 fresh thyme sprig
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 tablespoon black peppercorns, lightly crushed
2 14 lbs fish bones, and heads gills removed
salt
20 mussels, scrubbed and beards removed
2 tablespoons extra virgin olive oil
1 onion, chopped
1 pinch saffron thread
2 tomatoes, peeled, seeded and chopped
4 slices bread
1 garlic clove, halved
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper

1
Prepare the Fish Stock:
2
Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.
3
Gradually bring to the boil, then lower the heat and simmer for 30 minutes.
4
Remove from the heat, leave to cool, then add the fish (the water should just cover).
5
Return to the heat, bring just to the boil, then lower the heat and simmer for 20 minutes.
6
Remove from the heat and leave the fish to cool in the stock for a stronger flavor.
7
Strain the stock.
8
Leave to cool slightly, then strain.
9
Prepare the Soup:
10
Discard any mussels with broken shells or that do not shut immediately when sharply tapped.
11
Put the mussels in a dry frying pan, place over a high heat and cook for about 5 minutes until the shells open.
12
Discard any mussels that remain closed.
13
Remove the mussels from the shells and set aside.
14
Heat the olive oil in a saucepan, add the onion and saffron and cook over a low heat, stirring occasionally, for 5 minutes.
15
Add the tomatoes and stock, season with salt and pepper and cook for 20 minutes.
16
Add the mussels.
17
Toast the bread on both sides under a preheated grill, then rub with the garlic and place a slice in each of four soup bowls.
18
Ladle in the soup and sprinkle with the parsley.
19
That's it!

184

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 fresh flat-leaf parsley sprig, 1 fresh thyme sprig, 1 onion, chopped, 1 carrot, sliced, 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