This recipe for creamy white wine mussel soup is packed with wonderful flavours of garlic and parsley, finished with cream for extra richness. Perfect with a newly baked baguette and a glass of your favourite wine. A great date night recipe, a soup to impress your guests or to satisfy all your seafood cravings.
This creamy white wine mussel soup is easy to make and suitable as a main course as well as a starter. This recipe serves 4-6 people.
For the Mussel Soup you need:
1000 grams of fresh, blue mussels
400 ml dry white wine
200 ml water
400 ml full-fat cream
4-5 garlic cloves
½ - 1 teaspoon of salt
A pinch of white pepper
300 grams of spring onion
40 grams of the green part of the spring onion
2 teaspoons of finely chopped parsley
25 grams of butter
A good squeeze of lemon juice
How you make the Mussel Soup:
Clean the mussels and discard any bad ones.
Add the butter to a pot and place it on medium heat on the stove.
Roughly chop the onion and add them to a pot to sweat until they are translucid.
Minced the garlic and add it to the onions.
When the garlic is fragrant, add the wine and water and let it boil until the alcohol has evaporated.
Add the cleaned mussels and cover them with a lid. Cook the mussels for 3-5 minutes, or until they have opened.
Take out the mussels and discard any closed ones. Remove most of the mussels meat from its shell, but save some for decoration.
Add the cream, the green part of the onion, parsley, a squeeze of lemon juice and pepper to the pot and let it come up to a boil.
Add the mussels back into the pot, and carefully stir to combine.
Add the mussel soup to a deep dish, decorated with the rest of the mussels and serve with a freshly baked baguette.
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