Smoked Mussel Soup
Dive into the rich, smoky depths of flavor with this luxurious Smoked Mussel Soup. This creamy seafood delight combines tender smoked mussels with a savory medley of leeks, onions, celery, and garlic, creating a flavor base that’s elevated by a splash of dry white wine and velvety heavy cream. Infused with herbs like thyme and bay leaf, and brightened with a hint of lemon juice, this soup strikes the perfect balance between indulgence and freshness. Quick to prepare in just under an hour, it’s ideal for a cozy dinner or an impressive starter for guests. Serve it up with a warm, crusty loaf of bread to soak up every last drop of this elegant seafood creation. Perfect for seafood lovers and a must-try for fans of gourmet soups!
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Recipe Information
Ingredients
- 400 grams smoked mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium leek, rinsed and thinly sliced
- 1 stalk celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 125 milliliters dry white wine
- 750 milliliters fish stock or seafood stock
- 200 milliliters heavy cream
- 1 leaf bay leaf
- 2 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- optional crusty bread (for serving)
Instructions
Prepare your mise en place by finely dicing the onion, slicing the leek, chopping the celery, and mincing the garlic.
In a large soup pot, melt the butter and olive oil over medium heat.
Add the onion, leek, and celery to the pot, cooking and stirring occasionally until softened and translucent (about 5-7 minutes).
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Add the fish stock, bay leaf, and thyme sprigs to the pot. Stir well and bring the mixture to a gentle simmer.
Once simmering, add the smoked mussels and cook for 10-12 minutes, letting the flavors meld together.
Reduce the heat to low and remove the bay leaf and thyme sprigs from the soup.
Stir in the heavy cream and lemon juice. Allow the soup to heat through without boiling.
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.2 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2240 mg | 48% | |
*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.
