# Mussel Soup

Recipe by [Sofia Lindqvist](https://fridge.menu/en/u/sofialindqvist)

A fragrant saffron and fennel mussel soup, finished with cream and a drizzle of parsley oil.

Servings: 4 · Prep 20 min · Cook 45 min · Soups

Contains: gluten, milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mussel Soup](https://image.fridge.menu/adaptations/d3t437h7/d98d59ccc9374ffd37fc941956fe8a267a243721d57cb0f444cf6cdb0858e50e.jpg)

## Ingredients

- 1.5 kg [Mussels](https://fridge.menu/en/i/mussels)
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 400 ml [Stock](https://fridge.menu/en/i/stock)
- 300 ml [White Wine](https://fridge.menu/en/i/wine) — dry
- 150 ml [Double Cream](https://fridge.menu/en/i/cream)
- 1 pinch [Saffron](https://fridge.menu/en/i/saffron) — crushed
- 1 pcs [Fennel](https://fridge.menu/en/i/fennel) — cut into thin strips
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — cut into matchsticks
- 1 tbsp [Olive Oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- ½ bunch [Parsley](https://fridge.menu/en/i/parsley)
- 100 ml [Olive Oil](https://fridge.menu/en/i/olive-oil)
- ½ bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 4 pcs [Bread](https://fridge.menu/en/i/bread) — slices
- 50 g [Butter](https://fridge.menu/en/i/butter)

## Steps

1. Clean the mussels, scrubbing the shells under running water — do not soak them. Discard any mussels with damaged shells and any open ones that do not close when tapped sharply on the worktop.
2. Fry the onion and garlic in olive oil in a large pot until the onion softens.
3. Add the mussels, stock and white wine, and cover with a lid.
4. Cook over medium heat for 5-8 minutes, until the mussels open.
5. Strain the mussel broth into a clean pot. Set the opened mussels, still in their shells, aside in a covered bowl to keep warm.
6. Add the fennel, carrot, cream and saffron to the pot of soup. Season the soup well with salt and pepper.
7. Remove most of the mussels from their shells, leaving 3 mussels in their shells per bowl.
8. Divide the mussels with the saffron soup among deep bowls.
9. Garnish with parsley, a little fennel frond and a few drops of parsley oil, and serve with good bread and butter.
10. Remember: discard any mussels that have not opened during cooking.
11. Parsley oil: blend the olive oil with the parsley until smooth and green.

## What was changed

Whipping cream was swapped for Double Cream, which is the cream British kitchens usually keep on hand.

Published 2026-10-08

https://fridge.menu/en/r/mussel-soup-d3t437h7

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