Mussel Soup
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.
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 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…
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Yield: 4
Mussel Soup
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
Ingredients
- 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
Instructions
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, carrots, garlic and salt.
- Stirring occasionally, cook for about 3 minutes.
- Cover and cook for about 10 minutes until the vegetables are tender.
- Add the mussels and white wine, cover and cook for 5 minutes until all the mussels are open.
- Transfer the mussels to a bowl using a slotted spoon. Discard any mussels that have not opened.
- Turn the heat to low and add the tomatoes and their juice.
- Bring to a low simmer for a few minutes.
- Add the mussels back into the pot and stir well.
- Taste and adjust the seasoning if necessary.
- Serve and garnish with chopped parsley and crusty bread.
Notes
* 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
35 Comments on “Mussel Soup”
I made this last night for guests we had and it was so easy and so good. I made it exactly like the recipe and would not change it.
Aww, thank you.
I fell in love with mussels in Belgium and ate them almost everyday. Now I can make my own at home.
This soup looks gorgeous! I never challenged mussel soup at home, but really like to try out. Thanks for sharing the tips about how to pic mussels!
I am sure I love this dish. Mussels are now a favorite of mine!
I can eat this whole bowl and go back for seconds, delicious.
I have zero experience cooking with mussels, but this soup looks so good! Thanks for helping me expand my comfort zone. 🙂
Your soup looks fabulous! I love the colors and love that it’s mussels. I love mussels.
Yum! I love seafood. I used to order seafood portifino at olive garden and then they took it off their menu. I’m still very sad about that. It had mussels in it too. I’ll have to give your yummy soup a try to see if I can curb a craving!
Janette, this Mussel soup looks divine and something my husband and I will LOVE! Beautifully photographed, thanks for sharing
I am utterly addicted to mussels, I eat them almost every day at lunch mixed with squid and tuna and sun-dried tomatoes and olive oil! MMmmmmm! 🙂
This looks amazing, the colors are absolutely gorgeous! Almost too pretty to eat… almost!
I LOVE everything about this soup and wish I had a big bowl for dinner tonight! And the fact that it’s so simple to prepare makes we want to go to the store right now and grab all the ingredients!
I’d love to try making some mussels! Unfortunately hubby is allergic to them, but I’ll just have to wait until he’s out one day! Yours looks fabulous in that beautiful tomato-ey sauce! This is the kind of dish that I’d be VERY impressed by if served them at a dinner party!
I am sure I would love this dish. Mussels are now a favorite of mine!
This looks amazing!! Beautiful pictures!
Simply beautiful, and I have to admit I adore mussels! Great simple to follow recipe
G’day Your mussell soup looks warm and welcoming indeed!Cheers! Joanne
I love mussels and this soup looks amazing! No wonder you couldn’t wait to finish the pictures and enjoy it! Thanks for the wonderful tips when cooking mussels!
Thank you so much Mira 🙂
My oldest son loves mussels…I usually make them with white wine sauce, but this looks delicious! I will definitely be trying this. Pinning!
Thank you for your kinds words Michelle. I will be dropping by tomorrow 🙂
I can’t get enough mussels either. They are tasty and the broth… Oh my! I’m looking forward to trying your recipe.
What an elegant looking bowl of muscles. Just gorgeous.
I love mussels, and that broth sounds fantastic!! What a great soup 🙂
I love everything with mussels, and especially a tomato based soup… Living in Brittany, we have the freshest mussels from Mont Saint Michel at the farmers market. Will have to try your recipe.
Thank you Marie, Brittany is so beautiful. Please let me know how you like the recipe.
I adore mussels and this soup looks heavenly!!
Thank you so much Tara.
I love mussels! What a gorgeous soup!
Thank you so much Serena.
I love mussel soup and yours looks flavorful and delicious!
Thank you so much Elena.
This reminds me of my childhood. Mum and I digging for mussels . Thank you for sparking a lovely memory and for your yummy recipe too xo
Thank you Katherine, I’m glad I was able to spark good memories.