Mussel Soup
Dive into the comforting flavors of the sea with this rich and hearty Mussel Soup recipe. Featuring tender, briny mussels nestled in a fragrant broth of dry white wine, fish stock, and tomatoes, this soup is elevated with a mirepoix of onion, celery, and carrot, along with aromatic thyme and bay leaf. A swirl of optional heavy cream adds a touch of indulgence, while fresh parsley and crusty bread make the perfect finishing touches. Ready in just 45 minutes, this recipe is an elegant yet approachable way to enjoy fresh shellfish. Perfect for a cozy dinner or as a show-stopping appetizer, this mussel soup is a must-try for seafood lovers! Keywords: mussel soup, seafood soup recipe, hearty mussel stew, easy mussel soup, shellfish recipe.
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Recipe Information
Ingredients
- 2 pounds mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 stalks celery stalks, finely chopped
- 1 small carrot, finely diced
- 1 cup dry white wine
- 4 cups fish stock or vegetable broth
- 1 14-ounce can diced tomatoes, with juice
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread or baguette (for serving)
Instructions
Rinse and scrub the mussels under cold running water. Discard any that are cracked, chipped, or don’t close when tapped. Set them aside in a bowl of cold water.
In a large pot, heat olive oil and butter over medium heat until the butter is melted.
Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Pour in the white wine and let it simmer for 3-4 minutes to reduce slightly.
Add the fish stock (or vegetable broth), diced tomatoes with their juice, thyme leaves, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes to develop the flavors.
Increase the heat to medium-high and add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any that remain closed.
If using, stir in the heavy cream and cook for another 2 minutes to warm through.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, making sure to include a generous portion of mussels and broth in each.
Garnish with fresh parsley and serve hot with crusty bread or baguette for dipping.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 9403 mg | 409% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 22.8 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 59.0 mg | 328% | |
| Potassium | 5497 mg | 117% | |
*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.
