French Mussel Soup

French Mussel Soup is a light yet flavourful dish that combines the briny sweetness of mussels with the earthiness of carrots and onions. The broth, enriched with white wine and fragrant herbs, showcases the simple, fresh ingredients at their best. It’s a warming, coastal-inspired soup that is both comforting and elegant.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

1 kg mussels fresh cleaned and debearded
2 medium carrots thinly sliced
1 large onion thinly sliced
3 cloves garlic finely chopped
250 ml dry white wine
750 ml water or fish stock
1 leaf bay
2 sprigs fresh thyme or 1/2 tsp dried thyme
2 tbsp olive oil
salt to taste
pepper to taste
1/4 bunch fresh parsley chopped (optional, for garnish)
1 loaf crusty bread for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the sliced onions and garlic, and cook until softened, about 5 minutes.
1 large onion, 3 cloves garlic, 2 tbsp olive oil
Add the carrots, thyme and bay leaf. Stir and cook for another 2-3 minutes until the vegetables begin to soften.
2 medium carrots, 2 sprigs fresh thyme, 1 leaf bay
Pour in the white wine and bring it to a boil. Let it simmer for 2-3 minutes to reduce slightly.
250 ml dry white wine
Add the water or fish stock, then bring to a gentle boil. Season with salt and pepper.
750 ml water, salt, pepper
Once boiling, add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
1 kg mussels
Remove from heat and taste the broth, adjusting seasoning if necessary. Sprinkle with fresh parsley if using.
1/4 bunch fresh parsley
Serve the soup hot, accompanied by crusty bread for dipping.
1 loaf crusty bread

Notes

Serving Suggestions:

This soup pairs beautifully with a crisp green salad or a side of roasted vegetables. Serve it with crusty French baguette or sourdough bread to soak up the delicate broth, and a chilled glass of white wine for a complete meal.

Nutrition