Mussel Soup

A warming blend of mussels, fennel, and cream served with toasted garlic bread for a perfect cold day meal.

Soup Dinner Seafood French Mussels

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

55.2g

per serving

220.6 g total

Fat

25.6g

per serving

102.4 g total

Protein

29g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

GrainsCereals

loaf

White Bread

Sliced

Liquids

200

White Wine

Aniseed Liqueur

300

Fish Stock

NutsSeeds

clove

Garlic

Finely chopped

pinch

Saffron

tsp

Coriander

Cress or finely chopped

clove

Garlic

Halved for rubbing

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

For drizzling

Seafood

Mussels

Fresh, cleaned, and bearded

Vegetables

piece

Shallot

Finely chopped

bulb

Fennel

Roughly chopped

Method

Clean the mussels by scrubbing under water and removing the beards.

Discard any broken mussels or those that remain open when tapped.

Cook mussels in a saucepan with 200ml white wine for 4 minutes.

Drain mussels, reserving the cooking liquor, and remove meat from shells.

Sauté shallots, garlic, and fennel in a large frying pan for 4 minutes.

Add saffron, liqueur, stock, 75% of the mussel meat, and the cream.

Cook for 4 minutes then blend with a stick blender until smooth.

Drizzle bread with oil, rub with garlic, and toast on a griddle pan.