Cream of Mussel Soup

A rich but, light main course soup, perfect for lunchtime, served with crusty bread. Make into a main course supper by following with a selection of cheese and salad.

Category:  Starters & Salads  - 


For 4 Serving(s)


  • 750 g small mussels, cleaned
  • 2 tbs white wine
  • 1/4 small celeriac, chopped
  • 1 small leek, sliced
  • 1 garllic clove, crushed
  • 1 mild green chilli, seeds removed & sliced
  • 500 ml fish or chicken stock
  • 350 ml white wine
  • turmeric
  • cumin
  • 4 tomatoes skinned, seeded & chopped
  • 4 tbs créme fraiche
  • olive oil

Cream of Mussel Soup Directions

  1. 1. Cook mussels in 2tbs wine 2-3 mins until Just opened. Tip into a colander, saving cooking juices. Remove 3/4 from shells.
  2. 2. Heat a couple of tbs of olive oil in a pan. Add celeriac, leek, chilli and garlic. Gently sauté for about 10-15 minutes until softened.
  3. 3. Add the stock, wine, turmeric, cumin and chopped tomato to the pan. Add the reserved cooking liquid from the mussels. Cook for about 30 mins, covered, until the vegetables are cooked.
  4. 4. Cool then blend until smooth. It is better to use a liquidiser for this. If you haven't achieved a really smooth consistency,pass through a sieve a couple of times then return to a clean pan.
  5. 5. Add créme fraiche & seasoning.
  6. 6.Re-heat then add the mussels. Be careful just to allow the mussels to re-heat without cooking any further otherwise they will toughen.
  7. Tip into serving bowls and put a few mussels-in -shells in each dish.  If you prefer a thicker or thinner soup, adjust the quantity of stock.