Saffron Mussel Soup Recipe

Name: Saffron Mussel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dozen mussels; 6 tablespoons unsalted butter; 2 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 cups dry white wine; 2 cups fish stock or clam juice; 1 sprig fresh thyme; 1 bay leaf; Pinch of nutmeg; 1 leek, cut into thin strips; 1 celery stalk, cut into thin strips; 1 carrot, cut into thin strips; Pinch of saffron; 1 tablespoon warm water; 1 1/2 cups heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

3 dozen mussels
6 tablespoons unsalted butter
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 cups dry white wine
2 cups fish stock or clam juice
1 sprig fresh thyme
1 bay leaf
Pinch of nutmeg
1 leek, cut into thin strips
1 celery stalk, cut into thin strips
1 carrot, cut into thin strips
Pinch of saffron
1 tablespoon warm water
1 1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Remove beards on mussels, and scrub shells with a brush. Discard any opened or cracked mussels.
2
Melt butter in a large saucepan; add shallots and garlic. Saute 3 minutes or until translucent. Add wine; bring to a boil. Add mussels; cover and cook 5 minutes, shaking saucepan occasionally. Remove mussels with a slotted spoon when they open, discarding any that remain closed; set aside.
3
Add fish stock and next 6 ingredients to saucepan; simmer, uncovered, 15 minutes over medium heat. Strain, separately reserving both cooking liquid and vegetables. Discard bay leaf.
4
Add saffron to 1 tablespoon warm water; cover and steep 2 minutes.
5
Heat cream in a saucepan over medium heat until very warm (do not boil). Add saffron mixture to cream. Stir in reserved cooking liquid, salt, and pepper.
6
Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Place 3 shelled mussels and 3 unshelled mussels on top of vegetables. Ladle warm broth over vegetables and mussels. Serve immediately.

556

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 17 ingredients. The key ingredients include: 3 dozen mussels, 6 tablespoons unsalted butter, 2 shallots, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, Saffron 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!

Saffron Mussel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions