Creamy blue mussel soup with saffron M


Creamy blue mussel soup with saffron

Prep time:

Cook time:

Total time:



3 Tbsp. olive oil

3 shallots, chopped

2 garlic cloves, crushed, peeled and chopped

100 ml wheat flour

500 ml fish broth

a big pinch saffron

100 ml cream

Sea salt

freshly ground black pepper

200 ml white wine

2 kg of blue mussels (weight without shell 600 g)

1 bunch of leaf parsley, chopped


1. Heat the oil and gently fry the shallot for 4 minutes, add the garlic and fry another minute.

2. Sprinkle flour over the onions and stir so it absorbs the oil. Add broth a little bit at a time and stir continuously until you have a smooth soup.

3. Add saffron, cream and season with salt and pepper. Let simmer for 15 minutes.

4. In another saucepan, bring wine to a boil. Add blue mussels to the wine, cover with a lid and boil for 6 minutes or until all the mussels have opened. Throw away those who have not opened. Let the mussels drain, but save the cooking liquid. Strain the liquid and add to the soup.

5. Allow the mussels to cool, then remove the meat from their shells and add to the soup. Simmer for 2 minutes. Garnish with parsley and serve. Enjoy!

Image by Alana Harris

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Image by Alana Harris
Image by Eea Ikeda

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