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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.
A white bowl full of mussels in a delicious broth
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, a little poetry).
  

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.

 

An overhead image of a white bowl full of mussels in an orange broth with a spoon and small fork

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…
A bowl of empty mussel shells and the rest of the broth after eating

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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

  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.

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: 343 Saturated Fat: 1g Cholesterol: 32mg Sodium: 664mg Carbohydrates: 15g Protein: 14g
© Janette
Cuisine: American / Category: Entree

 

Brodetto di Pesce

 

Brodetto di pesce (seafood broth) is an authentic, Italian seafood dish. A delicious selection of seafood cooked in a tomato broth flavored with wine and garlic. It's comfort food for seafood lovers.

 

 

Comments

  1. 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

    Reply

  5. 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.

    Reply

  8. I can’t get enough mussels either. They are tasty and the broth… Oh my! I’m looking forward to trying your recipe.

    Reply

  9. My oldest son loves mussels…I usually make them with white wine sauce, but this looks delicious! I will definitely be trying this. Pinning!

    Reply

  10. 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!

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

  18. 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! 🙂

    Reply

  19. Janette, this Mussel soup looks divine and something my husband and I will LOVE! Beautifully photographed, thanks for sharing

    Reply

  20. 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!

    Reply

  22. I have zero experience cooking with mussels, but this soup looks so good! Thanks for helping me expand my comfort zone. 🙂

    Reply

  25. 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!

    Reply

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