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Mussel soup recipe

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Ingredients

2 packs pack mussels in garlic butter sauce mussels in garlic butter sauce
1 onions onion
(finely diced)
150 ml ml white wine white wine
200 ml ml cream cream
500 ml ml vegetable stock vegetable stock
1 handfuls handful parsley parsley
(roughly chopped)
salt salt
black pepper black pepper

Mussel soup

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30 min
(9)

Method

A delicious, creamy mussel soup recipe that makes the most of our Ocean Sea cooked mussels in sauce. Serve with crusty bread on the side for a quick and easy dinner.

  1. Soften the diced onion in a wide deep pan. Meanwhile, carefully separate the mussels from their sauce and set them aside until required.
  2. Add the mussel sauce to the pan along with the white wine and bring up to the boil, then pour in the stock and stir well.
  3. Bring the soup back up to the boil again, then reduce the heat and stir in the mussels, and fresh cream. Taste the soup and adjust the seasoning if required.
  4. Once the mussels are warmed through, divide the soup between serving bowls and top with fresh parsley and black pepper.

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