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Fish, Classics and bistro fare

Creamy mussel soup with croutons

Creamy mussel soup is a bistro style dish for 4 people, ready in 45 minutes, moderately easy to make, for about €3.40 per person. Mussels steam in white wine with shallot, and their broth flavors a base of leeks and potatoes finished with cream. The key is straining the cooking liquid to catch any sand, and adding the cream at the end without letting it boil.

Tonight, a creamy mussel soup with white wine, leeks, and golden croutons on top.

Creamy mussel soup with croutons
Total time
45 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This soup sits somewhere between a classic mussel marinière and a vegetable velouté. The cooking liquid, infused with white wine and shallot, gives the broth its depth, while the cream rounds it out without hiding it. Diced leeks and potatoes add body, and a handful of whole mussels left in the broth make every spoonful feel generous.

It's the kind of dish for a quiet fall or winter evening, when you want something comforting without spending all day cooking. It works well for a dinner between adults, served as a hearty starter or a one bowl meal with bread, though it's less suited to kids who aren't always fans of mussels. Pan fried croutons add the crunch that a smooth soup like this needs.

The ingredients

4 people

Fruits and vegetables

  • Mussels 2 kg
  • Leeks 3
  • Potatoes 2
  • Shallots 2
  • Parsley 1 bunch

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Mollusks, Lactose, Gluten, Celery

The step by step recipe

  1. Scrub and rinse the mussels, discard any that stay open.

    A mussel that doesn't close when tapped should be thrown out.

  2. Steam them open in a large pot with the white wine and one shallot, covered. 6 min

    Shake the pot from time to time.

  3. Shell most of the mussels, keep a few whole, and strain the cooking liquid.

    Discard any mussels that stayed closed.

  4. Melt the butter, add the diced leeks and potatoes, then the mussel liquid and a little water, and let it cook. 20 min

    Don't add salt, the mussel liquid is already salty.

  5. Stir in the cream and the mussels, warm through without boiling, and serve with croutons fried golden in oil. 5 min

    Cut the bread into small cubes and pan fry until golden.

Our tips to get it right

  • Pick mussels that are tightly closed and feel heavy, a sign they're full of seawater and still alive.
  • Cut the leeks and potatoes into even small dice so they cook at the same rate and the soup stays consistent.
  • If the broth seems too thin after the 20 minutes of cooking, mash a few potato pieces with a fork to thicken it naturally.

The variations

  • Swap part of the cream for coconut milk for a more fragrant version that pairs nicely with a hint of curry.
  • For a shellfish free version, use chunks of white fish poached directly in the vegetable broth instead of mussels.
  • To save time, buy mussels that are already cooked and shelled, skip the steaming step, and use a store bought fish stock instead of the cooking liquid.

What to serve it with

  • Grilled country bread on the side
  • A well dressed green salad
  • A glass of the same dry white wine

Storage

The soup keeps for 2 days in the fridge in a sealed container, without the croutons, which would turn soggy. It doesn't freeze well because the cream can split once thawed. Reheat it gently over low heat without boiling, and make fresh croutons just before serving.

Questions about this dish

Can you use a different type of mussel?

Yes, Spanish or Dutch mussels work just as well, as long as they're fresh and tightly closed. The flavor will be slightly less briny than with bouchot mussels.

How do you keep sand out of the soup?

Scrub and rinse the mussels thoroughly before cooking, then always strain the liquid through a clean cloth. This straining step catches any sand left at the bottom of the pot.

Can you make this soup ahead of time?

You can steam the mussels and prepare the leek and potato base ahead, then combine everything before serving. Add the cream only at the end so it keeps its smooth texture.

Why shouldn't the soup boil after adding the cream?

Cream that gets too hot can split and leave the soup grainy. Just warm it gently until the mussels are heated through again.

How long does it take to make a creamy mussel soup with golden croutons?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a creamy mussel soup with golden croutons?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy mussel soup with golden croutons cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten, celery. Always check the labels of the products you buy.

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