Mussel Soup Recipe
I absolutely love this mussel soup recipe because it combines the rich flavors of the sea with aromatic vegetables and herbs, creating a comforting and heartwarming dish that’s perfect for any cozy night in. Plus, the simplicity of using fresh ingredients and the delightful ritual of dunking crusty bread make it an irresistibly satisfying meal that’s both nostalgic and gourmet.
I find joy in creating this mussel soup because it brings to the table an unassuming yet satisfying blend of flavors and really healthful components. The fresh mussels offer a wonderfully lean source of protein, and the carrots and celery we add really knock up the nutritional value of the soup.
And don’t get me started on the broth: a mix of white wine and crushed tomatoes creates a rich, aromatic base that’s not lacking in anything, if you ask me.
Ingredients
Mussels: They provide high protein and omega-3 fatty acids, making for a flavorful and nutritious soup.
Monounsaturated fats, which are the healthy kind, are in olive oil.
They add richness and depth to the soup.
Onion: Imparts natural sweetness and depth of flavor, and is an antioxidant-rich vegetable.
Garlic: Provides immunity-boosting compounds and augments the soup’s umami flavor profile.
Celery: A low-calorie, high-fiber food; serves as a vehicle for delivering crunch and an understated earthiness.
The carrot provides sweetness and color.
They are rich in fiber and beta-carotene.
Adding acidity and complexity, white wine deeply enriches the overall flavor profile.
Ingredient Quantities
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 1 cup dry white wine
- 4 cups fish or vegetable stock
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Crusty bread, for serving
Instructions
1. In a large pot, heat the olive oil over medium heat. Then add the onion, garlic, celery, and carrot to the pot, and sauté the mixture for about 5 minutes. You want the veggies to soften and become fragrant, but not to brown.
2. Add the white wine and bring to a simmer, cooking for 2-3 minutes to let the alcohol cook out.
3. Combine the following in the pot: fish or vegetable stock, crushed tomatoes, dried thyme, and bay leaf. Stir well to combine and bring the mixture to a boil.
4. Lower the heat to a simmer and cook for approximately 10 minutes to allow the flavors to blend together.
5. Add salt and freshly ground black pepper to the broth and taste it.
6. Add the cleaned and debearded mussels to the pot, cover it with a lid, and cook for about 5-7 minutes, or until the mussels have opened.
7. Mussels that do not open during cooking must be discarded.
8. Combine the fresh parsley, and if needed, adjust the seasoning.
9. Serve the soup of mussels piping hot, with lemon wedges to squeeze over the top.
10. Accompany with stale bread for dunking and relish!
Equipment Needed
1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle (for serving)
FAQ
- What kind of mussels should I use?The best flavor comes from fresh, live mussels, making them ideal for this soup. Clean and debeard them before cooking.
- Can I substitute the white wine in the recipe?Indeed, if you would rather not use wine, you can replace it with an equal quantity of fish or vegetable stock—make sure it’s not gelatinous, for this will lead to a texture that is less than delightful—and add a bit of lemon juice to bring up the flavors.
- How do I know if my mussels are fresh?Mussels that are fresh should have shells that are tightly closed. If the shells are open, they should close when tapped lightly. Discard any mussels that have broken shells or that do not close.
- Is there a gluten-free version of this soup?The gluten-free condition of the soup remains unblemished, provided you refrain from topping it with non-gluten-free bread or opt instead for a gluten-free alternative.
- How long can I store leftovers?You can keep mussel soup in the fridge for 2 days, but it’s at its best when you eat it right after cooking.
- Can I add other seafood to this soup?Certainly. Seafood flavors can be intensified by adding clams, shrimp, or a white fish such as cod.
- What can I use instead of parsley?For a different flavor profile, fresh cilantro or dill can be used as alternatives to parsley.
Substitutions and Variations
Mussels:
If frozen mussels are not available, you can use fresh mussels, but frozen is recommended for the best flavor.
Olive oil:
Avocado oil or sunflower oil can be used as substitutes for a slightly different flavor.
Dry white wine:
If you would rather not use alcohol, you could substitute apple cider or chicken broth.
Fish or vegetable stock:
While you can use chicken stock instead, doing so will slightly change the flavor profile.
Crushed tomatoes:
If you favor a smoother consistency, you might instead opt for tomato puree.
Pro Tips
1. Select Fresh Mussels: Ensure the mussels are fresh by checking that they are tightly closed or close when tapped. Discard any that remain open or have a strong odor.
2. Use Quality White Wine: Opt for a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavor of the broth.
3. Build Depth with the Mirepoix: Take your time when sautéing the onion, garlic, celery, and carrot to ensure they soften but do not brown, which will create a deeper flavor base for the dish.
4. Enhance with Fresh Herbs: For added flavor, consider using fresh thyme and bay leaves instead of dried. This will give the broth a more vibrant aroma.
5. Complement with the Right Bread: Serve with a good quality crusty bread, such as a rustic sourdough or baguette, ideally slightly toasted, to perfectly complement the broth and mussels.
Mussel Soup Recipe
My favorite Mussel Soup Recipe
Equipment Needed:
1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle (for serving)
Ingredients:
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 1 cup dry white wine
- 4 cups fish or vegetable stock
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Crusty bread, for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Then add the onion, garlic, celery, and carrot to the pot, and sauté the mixture for about 5 minutes. You want the veggies to soften and become fragrant, but not to brown.
2. Add the white wine and bring to a simmer, cooking for 2-3 minutes to let the alcohol cook out.
3. Combine the following in the pot: fish or vegetable stock, crushed tomatoes, dried thyme, and bay leaf. Stir well to combine and bring the mixture to a boil.
4. Lower the heat to a simmer and cook for approximately 10 minutes to allow the flavors to blend together.
5. Add salt and freshly ground black pepper to the broth and taste it.
6. Add the cleaned and debearded mussels to the pot, cover it with a lid, and cook for about 5-7 minutes, or until the mussels have opened.
7. Mussels that do not open during cooking must be discarded.
8. Combine the fresh parsley, and if needed, adjust the seasoning.
9. Serve the soup of mussels piping hot, with lemon wedges to squeeze over the top.
10. Accompany with stale bread for dunking and relish!