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Fish, Meal soups and plant based

Curried mussel soup with toasted bread

Curried mussel soup with toasted bread is a creamy leek and potato soup flavored with mild curry, topped with shelled mussels, serving 4 people. It's easy to make and ready in 45 minutes, costing about €3.40 per person. The key is straining the mussel broth for a soup that's sandfree and full of flavor.

Tonight, a silky curried mussel soup with shelled mussels and toasted bread.

Curried mussel soup with toasted bread
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This soup is a nice change from a classic chowder, the mild curry brings a warm, fragrant edge without any real heat, the cream smooths everything out, and the shelled mussels give each spoonful some bite. The toasted bread you dip into it makes the whole thing even more comforting, and fresh chives cut through the richness of the cream.

It's the kind of dish you want on a cold fall or winter evening, warming without feeling heavy. Mon Chou suggests it for a weeknight dinner that feels a little special, or to open a Sunday meal among adults, since kids are often less won over by curry and mussels.

The ingredients

4 people

Fish counter

  • Bouchot mussels 2 kg

Fruits and vegetables

  • Leeks 2
  • Onion 1
  • Potato 1
  • Chives 1 bunch

Pantry

  • Dry white wine 15 cl
  • Mild curry powderoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Mollusks, Lactose, Gluten, Celery

The step by step recipe

  1. Rinse and scrub the mussels, discard any that stay open, then steam them open in a pot with the white wine. 8 min

    Stir the pot halfway through cooking so they all open at the same time.

  2. Shell the mussels, keeping the broth, then strain it carefully.

    Keep a few whole mussels aside to garnish the bowls.

  3. Melt the butter, add the sliced leeks, onion, and potato along with the curry powder, and let them soften. 5 min

    Warm the curry powder for a minute in the butter, it loses its raw, powdery edge.

  4. Pour in the mussel broth and 40 cl of water, cook until the vegetables are tender, then blend with the cream. 20 min

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

  5. Return the mussels to the soup, reheat without boiling, and serve with the toasted bread and chives.

    Mussels turn rubbery if boiled, a simple reheat is all they need.

Our tips to get it right

  • Pick firm, tightly closed bouchot mussels, and always discard any that stay open after rinsing.
  • Blend the soup while it's still hot for a perfectly smooth texture, an immersion blender works just as well as a countertop one.
  • Taste before adding any salt, the mussel broth already carries plenty of natural saltiness.

The variations

  • Swap the mild curry for Madras curry powder if you like more kick, the soup will come out spicier.
  • For a shellfish free version, use frozen pre shelled mussels along with fish stock instead of the cooking broth.
  • To save time, grab pre cooked, pre shelled mussels from the seafood counter and skip the opening and shelling steps.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry white wine
  • Extra slices of country bread

Storage

The soup keeps for 2 days in the fridge in a sealed container, ideally without the mussels so they don't toughen up. It freezes well without the mussels, which you can add fresh when reheating. Warm it gently over low heat and never let it boil.

Questions about this dish

Can I use light cream instead of heavy cream?

Yes, the soup will be slightly less rich but just as flavorful. Avoid very light cream though, it can split when heated.

How do I keep sand out of the soup?

Always strain the mussel cooking broth through a fine sieve or a cloth lined strainer. This step is what separates a clean soup from a gritty one.

Can I make this soup ahead of time?

Yes, make the vegetable base a day ahead and keep the shelled mussels separate in the fridge. Combine both just before serving while reheating gently.

What kind of curry works best here?

A mild curry powder is plenty, it flavors the soup without overpowering the mussels. Always warm it in the butter for a minute before adding the vegetables, so it releases its aroma.

How long does it take to make a curried mussel soup with toasted bread?

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

How many calories are in a curried mussel soup with toasted bread?

About 660 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 curried mussel soup with toasted bread 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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