Mussel Soup is the ultimate soup for any mussels fan. Fresh mussels are cooked in a rich tomato based broth, with wine, garlic and fresh parsley.  Serve with crusty bread and you have a quick and easy meal that is  made in under 20 minutes.
A white bowl full of mussel soup and broth with crusty bread
Based on the Belgian classic, moules (mussels) provençale. Brussels is one of my favorite cities and I can never get enough mussels when I’m in Brussels (oh look, a little poetry). If you love cioppino (like me) you may want to check out the seafood feast further down this post.
A closeup of the mussels

A few important tips when buying and cooking mussels.

  • If they smell fishy, do not buy them. They should smell briny like the ocean.
  • If any of the mussels shells are broken, you must discard them.
  • If any of the mussels open, tap it  on the counter, if it remains open, throw those out.
  • If any of the mussels don’t open after cooking, discard them.


Following those 3 simple steps will ensure a perfect dish every time.

I couldn’t wait to get through the photo shoot of the dish so I could enjoy the entire dish for lunch because the smell was literally making my mouth water as I was taking the pictures. Did I mention that mussels are one of my favorite foods?
It must have taken me 3 minutes max to eat this entire bowl.  Here’s a picture of the aftermath…
After eating the mussels. An empty bowl and empty mussel shells

If you’ve tried this Mussel Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 4

Mussel Soup

An overhead image of the bowl of mussel soup with 2 spoons

A rich tomato based broth, with wine, garlic and fresh parsley.  Serve with crusty bread and you have a quick and easy meal that is  made in under 20 minutes.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 3 cloves garlic, grated
  • 1/2 teaspoon salt
  • 2 pounds  fresh mussels,  scrubbed with beards removed * see notes
  • 1 bottle white wine
  • 1-14 ounce can chopped tomatoes
  • 1 tablespoon fresh parsley, chopped


  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion, carrots, garlic and salt.
  3. Stirring occasionally, cook for about 3 minutes.
  4. Cover and cook for about 10 minutes until the vegetables are tender.
  5. Add the mussels and white wine, cover and cook for 5 minutes until all the mussels are open.
  6. Transfer the mussels to a bowl using a slotted spoon. Discard any mussels that have not opened.
  7. Turn the heat to low and add the tomatoes and their juice.
  8. Bring to a low simmer for a few minutes.
  9. Add the mussels back into the pot and stir well.
  10. Taste and adjust the seasoning if necessary.
  11. Serve and garnish with chopped parsley and crusty bread.


* 1/4 pound of mussels per person is about 15-17 mussels for an entree serving.

* Discard any mussels that are broken, or do not remain open when you tap them on the counter.

Nutrition Information

Amount Per Serving Calories 343Saturated Fat 1gCholesterol 32mgSodium 664mgCarbohydrates 15gProtein 14g