French Mussel Soup

Prep Time
Cook Time
Ready In

Recipe: #22955

February 25, 2016

"Although this is a soup, served with chunks of hot crusty bread it really is a meal in itself. Note: The original recipe calls for 8 cups mussels, so 2kg is a guesstimate."

Original is 4 servings


  • Serving Size: 1 (628.1 g)
  • Calories 604
  • Total Fat - 26.9 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 180.5 mg
  • Sodium - 1671.7 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.4 g
  • Protein - 61.9 g
  • Calcium - 156.8 mg
  • Iron - 20.9 mg
  • Vitamin C - 54.5 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Scrub and de beard the mussels thoroughly and place in a saucepan with the onion, shallot, garlic, parsley, pepper 1/2 the butter and the wine.

Step 2

Cover and cook the mussels for a few minutes over a high heat, shaking the pan several times to ensure an even cooking.

Step 3

When all the mussels have opened, (discard any mussels that have not opened) strain the mussels KEEPING the mussel liquid, transfer the mussels to a heated serving dish and keep warm.

Step 4

Pour the strained liquid into a small saucepan and reduce liquid over a high heat until 1/3 liquid remains. Remove liquid from heat and whisk in the remaining butter & when thick and foamy whisk in the lemon juice and then pour over the mussels, garnish with parsley and serve.


No special items needed.

1 Reviews


Purchased the last of the fresh mussel the supermarket had so got 800 grams worth and out of that had to discard 6 of them and then proceeded for 2 serves and pulled the mussels out of the pan as they opened so was left with the liquid and the onion into which I whisked the butter as there was only a very small amount of liquid but the end result was wonderfully tender mussels and a very simple and tasty broth, just enough to soak up with some crusty bread. Thank you Tisme for a memorable dinner, made for Pick Me tag game.


review by:
(24 Apr 2018)

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