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Fish, South and mountains

Saffron mussel soup with garlic croutons

Saffron mussel soup is a comforting dish for 4 people, ready in 45 minutes and rated easy, at a cost of €4.00 per person. Mussels cook in their own liquid with leeks and potatoes, then saffron colors the broth before a touch of cream rounds it out. The key is to never let the soup boil once the mussels go back in, or they turn rubbery.

Tonight, a golden saffron mussel soup with leeks, potatoes, and garlicky croutons.

Saffron mussel soup with garlic croutons
Total time
45 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup has the warm color of saffron and the texture of a light velouté, with tender potato chunks and soft mussels in every spoonful. The leek adds a quiet sweetness that balances the briny taste of the mussels, and the cream smooths everything out without hiding it. It's a winter dish that warms you up without feeling heavy.

It works well for a slightly more special weeknight dinner, or for having friends over without spending hours in the kitchen. Kids who aren't fans of shellfish might hesitate, but the adults at the table will appreciate this mix of fragrant broth and crunchy garlic croutons. Keep it in mind for cool fall and winter evenings.

The ingredients

4 people

Fish counter

  • Mussels 1.5 kg

Fruits and vegetables

  • Leeks 2
  • Potatoes 400 g
  • Shallots 2
  • Garlic 2 cloves

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Saffronoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 20 g

Bakery

  • Baguette 1

Allergens Mollusks, Lactose, Gluten

The step by step recipe

  1. Open the mussels in a pot with the white wine and shallot, then shell them, keeping the liquid. 8 min

    Discard any that stay closed, they're not good to eat.

  2. Sweat the sliced leeks in the butter, then add the diced potatoes. 8 min

    Use both the white and the tender green part of the leek for more sweetness.

  3. Pour in the strained mussel liquid and some water, add the saffron, and let it cook. 20 min

    The saffron releases its color after 10 minutes of steeping.

  4. Add the cream and the shelled mussels, warm through without boiling. 3 min

    Boiling would make the mussels rubbery.

  5. Slice the baguette, toast the slices, rub them with garlic, and serve them with the soup. 6 min

    Rub the garlic onto the bread while it's still warm.

Our tips to get it right

  • Pick mussels that are tightly closed and give them a sniff before cooking, they should smell like the sea, not ammonia.
  • Let the saffron steep in the hot broth for at least 10 minutes so it releases its full color and flavor.
  • Cut the potatoes into even, small dice so they cook through at the same time without falling apart.

The variations

  • Swap the heavy cream for coconut cream for a more fragrant, dairy free version.
  • For a shellfish free version, replace the mussels with diced white fish added near the end of cooking.
  • To save time, use frozen pre shelled mussels and skip the opening step.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Extra bread alongside the croutons

Storage

This soup keeps for 1 day in the fridge in a sealed container, the mussels lose their texture quickly. It doesn't freeze well because of the cream and the mussels. Reheat it gently over low heat, and never let it boil.

Questions about this dish

Can you make this mussel soup ahead of time?

You can make the broth with the leeks, potatoes, and saffron a few hours ahead. Add the mussels and cream only right before serving to keep the best texture.

How do you know if mussels are still good before cooking them?

Mussels should be closed or close up when you tap them. Discard any that stay open before cooking or closed after cooking.

Can you replace the saffron in this recipe?

Saffron gives this soup both its color and its signature flavor, so it's hard to truly replace. You can skip it, but the soup will be paler and less fragrant.

Is this soup good for kids?

Some kids don't like the texture of mussels or the taste of saffron. You can serve them the broth with the potatoes and croutons, setting the mussels aside.

How long does it take to make a saffron mussel soup with garlic croutons?

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

How many calories are in a saffron mussel soup with garlic croutons?

About 520 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 saffron mussel soup with garlic croutons cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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