Best 7 Brothy Mussel Soup Recipes

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Discover the secrets to creating a delightful and flavorful brothy mussel soup that will tantalize your taste buds. From the selection of the freshest mussels to the art of building a robust broth, we'll guide you through each step of the process to ensure a perfect bowl of soup every time. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this article will provide you with the knowledge and inspiration to create a brothy mussel soup that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

MUSSEL SOUP



Mussel Soup image

This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.

Provided by susie cooks

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, well cleaned and sliced
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice (to taste)
salt and pepper, to taste
basil, chopped for garnish
chervil, leaves chopped for garnish

Steps:

  • Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
  • Remove the mussels with a slotted spoon and strain the broth; set aside.
  • Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
  • Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
  • Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
  • Arrange mussels in soup bowls and pour the hot broth over them.
  • Garnish with basil and chervil if desired.

Nutrition Facts : Calories 603, Fat 19, SaturatedFat 7.4, Cholesterol 150.2, Sodium 1378.3, Carbohydrate 28.7, Fiber 0.9, Sugar 3, Protein 55.3

CREAM OF MUSSEL SOUP



Cream of Mussel Soup image

Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and develop your own luscious variation. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 11

3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 cup water
1 cup white wine or chicken broth
1 bottle (8 ounces) clam juice
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream

Steps:

  • Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.

BROTHY MUSSELS WITH OVEN FRIES



Brothy Mussels with Oven Fries image

Our take on moules frites amps up the white wine-steamed mussels with cherry tomatoes and garlic, and best of all, calls for making the fries in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Number Of Ingredients 9

1 pound small fingerling potatoes, quartered lengthwise
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced (1 1/2 tablespoons)
1 pint cherry tomatoes, quartered
1/2 cup dry white wine, such as Sauvignon Blanc
1 1/2 pounds mussels, scrubbed
Chopped flat-leaf parsley and mayonnaise, for serving

Steps:

  • Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil, then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt.
  • Meanwhile, return pot to medium-high heat; swirl in 1 tablespoon butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine; season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened (discard any that haven't), 3 to 5 minutes. Transfer mussels to a bowl with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries and mayonnaise.

BROTHY MUSSEL SOUP



Brothy Mussel Soup image

Make and share this Brothy Mussel Soup recipe from Food.com.

Provided by Evie3234

Categories     Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

30 fresh mussels (scrub and debeard)
2 garlic cloves, crushed
1 onion, peeled and chopped
2 tablespoons olive oil
2 tablespoons parsley, chopped
1 teaspoon chopped fresh chili pepper
2 tablespoons lemon juice
3/4 cup dry white wine
1 1/2 cups water
400 g crushed tomatoes with juice
salt and black pepper

Steps:

  • Heat oil in large saucepan.
  • Add chopped onion, and garlic and cook until clear.
  • Add parsley and chilli and cook for 1-2 minutes.
  • Increase heat and add lemon juice, wine and water and bring to the boil.
  • Add tomatoes.
  • Bring to boil.
  • Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
  • Discard any mussels that have not opened.
  • Remove the top shell from each mussel.
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 241.9, Fat 9.6, SaturatedFat 1.5, Cholesterol 33.6, Sodium 566.6, Carbohydrate 16, Fiber 1.9, Sugar 5.5, Protein 15.5

MUSSEL SOUP



Mussel Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 pounds mussels, well scrubbed, de-bearded, and rinsed in several changes of water
1 cup dry white wine
1 cup water
1 tablespoon fresh lemon juice
1 bay leaf
1 teaspoon crab boil
3 slices bacon, chopped
1 cup chopped yellow onion
1 cup chopped leeks, whites only, well rinsed
2 teaspoons minced garlic
1/2 teaspoon salt
Pinch cayenne
2 bay leaves
2 sprigs fresh thyme
1 pound baking potatoes, like russets, peeled, diced, and blanched
2 cups milk
1 cup heavy cream
1 small loaf French bread, cut into 1/2-inch thick slices
2 large cloves garlic, peeled and crushed
1/4 cup chopped fresh parsley, garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
  • In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
  • Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

MUSSELS IN LIME-COCONUT BROTH



Mussels in Lime-Coconut Broth image

Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.

Provided by Drew Miller

Categories     Seafood     Shellfish     Mussels

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
1 cup minced shallots
1 teaspoon garam masala
½ teaspoon ground turmeric
2 bay leaves
1 dried red Thai chile
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 (13.5 ounce) can coconut milk
½ cup lime juice
1 teaspoon brown sugar
1 teaspoon ground black pepper
salt as needed
¼ cup chopped fresh cilantro
2 pounds mussels, cleaned

Steps:

  • Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
  • Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
  • Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g

COLD CREAM OF MUSSEL SOUP WITH SAFFRON



Cold Cream Of Mussel Soup With Saffron image

Provided by Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 20m

Yield Six servings

Number Of Ingredients 15

3 tablespoons unsalted butter
4 tablespoons chopped shallots
4 tablespoons chopped onions
1 teaspoon chopped garlic
2 tablespoons flour
1/2 teaspoon saffron
2 cups dry white wine
Tabasco sauce to taste
2 quarts mussels, well scrubbed, with beards removed
1/4 cup chopped fresh parsley leaves
2 cups heavy cream
2 cups half-and-half
1 cup peeled, seeded and diced plum tomatoes
Salt and freshly ground pepper to taste
1/4 cup fresh chervil or parsley leaves for garnish

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
  • Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
  • Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
  • When ready to serve, add the tomatoes. Season with salt and pepper.
  • Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 49 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 29 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Prep the mussels properly: Before cooking, inspect the mussels for any open shells or broken ones. Discard any that are not tightly closed. Rinse the mussels thoroughly under cold water to remove any sand or grit.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or even a combination of both.
  • Don't overcrowd the pot: When cooking the mussels, don't overcrowd the pot. This will prevent them from cooking evenly. Cook the mussels in batches if necessary.
  • Cook the mussels until they open: The mussels are done cooking when they open. Discard any mussels that do not open after cooking.
  • Season to taste: Once the mussels are cooked, season the soup to taste with salt, pepper, and other desired seasonings.

Conclusion:

With its savory broth, tender mussels, and aromatic vegetables, brothy mussel soup is a comforting and satisfying meal. Whether you're looking for a quick and easy weeknight dinner or a special occasion dish, this soup is sure to impress. So next time you're craving a delicious and hearty soup, give this brothy mussel soup a try. You won't be disappointed!

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