Soupe Aux Moules
This tasty mussels soup recipe brings together everything I love about French Mediterranean cooking-fresh seafood, good wine, and flavors that work for everyday and fine dining. Inspired by the markets of Brittany and perfected in my own kitchen, this recipe for mussel soup is rich-tasting, aromatic, and surprisingly simple.
Excellent for entertaining or just for a special treat for your family.
Bring the taste of the sea to your table with this wonderful, tasty soup.
Often, people are scared to cook mussels or don't know how, yet it is, in fact, very easy to cook them.
However, it is the preparation that is the important part.
You have to be careful that the mussels are healthy to eat, and as long as you take good care of this step, it will be fine.
Mussels need to be closed when you pop them in the pan; throw any away if they are open.
When they are cooked, they should be open; in this step, throw them away if they remain closed. Please take care with this part!
Once you have it, try these equally delicious and easy mussel recipes Mussels In Wine Sauce, and Mussels And French Fries.
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❤️ Why We Love This Mussel Soup Recipe
- It's deeply flavorful but incredibly simple.
- Ready in under 30 minutes.
- Affordable ingredients that feel luxurious.
- Perfect for cozy nights or dinner parties.
- Naturally dairy-free and easy to adapt.
- Impresses guests without requiring chef-level skills.
- Smells like a seaside holiday in France!
📜Ingredient List
- fresh mussels
- butter
- onion
- dry white wine
- tomatoes
- Fresh parsley, chopped
- black pepper
📝Ingredient Notes
- Mussels must be alive before cooking. Any that stay open when tapped should be discarded.
- White wine should be drinkable. If you wouldn't sip it, don't cook with it.
🔄Substitutions
- Swap onions for shallots or leeks.
- Add ½ cup coconut milk, cream, or crème fraîche for a creamy soup twist.
- Add diced potatoes for a heartier soup.
- Replace wine with fish stock and 1 tablespoon lemon juice.
- Add saffron for a Provençal flair.
How to make crème fraiche at home.
Kitchen Tools
- Large heavy pot or Dutch oven
- Fine mesh strainer
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Bowl for discarding shells
🔢 Instructions
- Prepare the mussels. Rinse under cold water, scrub shells, and remove beards. Discard any cracked or open mussels that don't close when tapped.
- Sauté the aromatics. In a large pot, melt butter. Add onion, cook until soft and fragrant.
- Deglaze with wine. Pour in the white wine and let it bubble for 2-3 minutes.
- Add tomatoes. Stir and bring to a gentle simmer.
- Cook the mussels. Add mussels, cover the pot, and cook for 5-7 minutes until they open. Give the pot a gentle shake until all the mussels have opened. Remove mussels with a slotted spoon. Discard shells and any that stayed closed.
- Serve. Place the mussels in bowls and ladle the broth over top. Strain the broth if you would like a smooth texture.
- Grind some pepper over each bowl and garnish with fresh parsley.
💁🏼♀️What To Serve With This Seafood Recipe
- Crusty French baguette
- Garlic-rubbed toast
- Simple green salad with Dijon vinaigrette
- Fondant potatoes
- Roasted asparagus
🍷Wine Pairing
- Muscadet (classic with mussels)
- Sauvignon Blanc
- Picpoul de Pinet
- Chablis
- Vermentino
Choose something crisp and refreshing.
💡Expert Chef Tips
- Mussels cook fast-overcooking makes them rubbery-keep an eye on them.
- Always discard mussels that are open before cooking, and discard those that don't open after cooking.
- Strain the broth if you want a perfectly silky finish.
- Add a pinch of cayenne for subtle heat.
- For extra depth, sauté a spoonful of tomato paste with the onions.
🤫Secrets From My Kitchen To Yours
- A splash of Pernod (anise liqueur) makes the broth taste amazing.
- Warm your bowls before serving-your soup stays hot longer.
- Save the mussel cooking liquid; it's perfect for risotto or seafood pasta.
❄️Storage Notes
In the Fridge:
- Store broth and mussels separately.
- Keeps for up to 2 days.
- Reheat gently-boiling will make mussels rubbery.
In the Freezer:
- Freeze broth only, not the mussels.
- Broth keeps for up to 3 months.
- Add fresh mussels when reheating.
❔FAQ
Fresh is best, but frozen pre-cooked mussels work in a pinch. Add them partially thawed at the end to warm through. Same for canned, drain, and add them at the end to warm them.
They must be tightly closed before cooking and open after cooking. Discard any that don't behave.
Yes! Prepare the broth ahead of time and cook the mussels just before serving in the heated broth.
📖 Recipe
Classic French Mussel Soup, Easy, Elegant & Full of Flavor
Equipment
- Large heavy pot or Dutch oven
- Fine mesh strainer
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Bowl for discarding shells
Ingredients
- 2 lb small mussels
- 2 oz butter
- 4 oz onions chopped finely
- 8 oz ripe tomatoes skinned and chopped
- 8 tablespoon dry white wine
- Black pepper
- Parsley chopped for garnish
Instructions
- Clean the mussels well by scrubbing and scraping them in several changes of cold water - IMPORTANT - throw away any that do not shut tightly!)
- Fry the chopped onion in a heavy-bottomed pan in the melted butter, until soft and golden.
- Pour the wine into the onions.
- Add the chopped tomatoes and boil for 1 minute.
- Add the mussels, cover the pan, and cook quickly for about eight minutes, shaking the pan until the mussels open.
- Remove the shells as they open.
- IMPORTANT - Throw away any that do not open!!
- Place the mussels in a serving bowl immediately with the liquid strained over them.
- Season with freshly ground black pepper and garnish with chopped parsley.
- So Delicious!
Notes
Expert Chef Tips
- Mussels cook fast-overcooking is easy so keep an eye on them.
- Always remove mussels as soon as they open.
- Strain the broth if you want a perfectly silky finish.
- Add a pinch of cayenne for subtle heat.
- For extra depth, sauté a spoonful of tomato paste with the onions.
Secrets From My Kitchen
- A splash of Pernod (anise liqueur) makes the broth taste like a seaside café in Marseille.
- Warm your bowls before serving-your soup stays hot longer.
- Save the mussel cooking liquid; it's liquid gold for risotto or seafood pasta.
Nutrition
⚠️ Food Safety
- Keep mussels refrigerated and cook within 24 hours of purchase.
- Never eat mussels that smell off or have broken shells.
- Discard any mussels that remain closed after cooking.
- Store leftovers promptly-within 2 hours.
Judith says
A very special seafood dish that is surprisingly easy to make. If you are feeling unsure about cooking mussels? I give clear, simple, step-by-step instructions for you to follow to enjoy this delicious mussels soup recipe! 🫠🤌🏻💗