Creamy Mussel Soup
Dive into a bowl of pure comfort with this Creamy Mussel Soup, a delightful combination of fresh seafood and rich, aromatic flavors. Succulent mussels are simmered in a velvety broth made with dry white wine, fish stock, and heavy cream, infused with the earthy notes of thyme and a hint of garlic. This recipe takes a classic seafood soup to the next level with the addition of sautéed onions, carrots, and celery for depth, while a garnish of fresh parsley adds a burst of color and freshness. Perfectly paired with warm, crusty bread for dipping, this elegant yet easy-to-make dish is ready in just 45 minutes and guaranteed to impress. Whether you're hosting a dinner party or craving a weeknight indulgence, this creamy mussel soup is the ultimate comfort food for seafood lovers.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium (finely chopped) yellow onion
- 1 medium (finely chopped) carrot
- 1 medium (finely chopped) celery stalk
- 4 minced garlic cloves
- 1 cup dry white wine
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 bay leaf
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
- 2 tablespoons (chopped for garnish) fresh parsley
- 1 loaf (optional, for serving) crusty bread
Instructions
Begin by cleaning the mussels. Rinse them under cold water, scrub the shells, and remove the beards (the stringy fibers attached to the shells). Discard any mussels that are cracked or do not close when tapped.
In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the dry white wine and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Add the fish or seafood stock, fresh thyme, and bay leaf. Stir to combine, and bring the mixture to a gentle simmer.
Carefully add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any mussels that do not open after cooking.
Remove the mussels from the pot with a slotted spoon and set aside. Strain the broth through a fine mesh sieve to remove any debris and return the broth to the pot.
Stir in the heavy cream and bring the soup back to a gentle simmer. Season with salt and black pepper to taste.
Remove most of the mussels from their shells, leaving a few in-shell for garnish if desired. Add the shelled mussels back into the soup.
Ladle the soup into bowls and garnish with fresh parsley. Serve with slices of crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
4453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 8951 mg | 389% | |
| Total Carbohydrate | 344.8 g | 125% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 18.4 g | ||
| Protein | 271.0 g | 542% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 942 mg | 72% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 4761 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
