This Creamy Mussel Soup is a comforting and elegant dish that transforms simple ingredients into a restaurant-quality meal. Fresh mussels are steamed with aromatic onions, celery, and garlic until they just open, then nestled in a silky, creamy broth made from a classic roux. The result is a deeply savory, briny, and rich soup that feels indulgent yet comes together quickly. It’s perfect for a cozy weeknight dinner, a special date night, or when you want to impress guests with minimal effort. The combination of tender seafood and smooth, warm cream makes this a satisfying bowl of goodness that warms the soul. Serve with crusty bread to soak up every last drop of the flavorful broth.
Creamy Mussel Soup
Description
This Creamy Mussel Soup is a comforting and elegant dish that transforms simple ingredients into a restaurant-quality meal. Fresh mussels are steamed with aromatic onions, celery, and garlic until they just open, then nestled in a silky, creamy broth made from a classic roux. The result is a deeply savory, briny, and rich soup that feels indulgent yet comes together quickly. It&# 226;ÂÂs perfect for a cozy weeknight dinner, a special date night, or when you want to impress guests with minimal effort. The combination of tender seafood and smooth, warm cream makes this a satisfying bowl of goodness that warms the soul. Serve with crusty bread to soak up every last drop of the flavorful broth.Ingredients
Directions
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Scrub the mussels thoroughly with a brush under cold running water. Discard any mussels that are broken or already open and do not close when tapped.
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In a large stainless steel pot with a tight-fitting lid, combine the sliced onion, chopped celery, mashed garlic, and several sprigs of fresh parsley. Add 1 cup of water and bring to a boil over high heat.
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Add the cleaned mussels to the pot, cover immediately, and steam for 5 to 7 minutes, or until the mussels have opened. Shake the pot occasionally to ensure even cooking.
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Remove the pot from heat. Transfer the opened mussels to a large bowl, discarding any that did not open. Strain the cooking liquid into a separate bowl to remove any grit or shell fragments, then set the mussels aside, keeping them covered and warm.
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In the same pot used for steaming, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent browning.
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Gradually whisk in 2 cups of milk and the strained mussel broth. Continue to whisk until the mixture is smooth and begins to thicken.
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Bring the sauce to a gentle boil, then reduce heat to low. Stir in 3 tablespoons of cream and simmer for 2-3 minutes until slightly thickened and creamy.
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Ladle the creamy soup into hot soup plates. Top each bowl with the steamed mussels and garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 793.1kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 3.6g18%
- Cholesterol 387.0mg129%
- Sodium 496.2mg21%
- Total Carbohydrate 37.6g13%
- Dietary Fiber 1.3g6%
- Sugars 8.1g
- Protein 108.7g218%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
