Mussel Soup


I have a slight grocery shopping addiction. With the word ‘slight’ being used very loosely. I don’t understand how people go to the store and grab one thing. I am quite sure it’s an unwritten rule you have to go through every single aisle while reassuring your unwilling shopping partner that you are ‘nearly done’.

I attempted to get one thing at the grocery shop for lunch today. But mussels were half price so I left with the ingredients I needed for mussel soup and a basket full of groceries I didn’t realise I needed till I got to the store.

Most soup recipes take awhile to prepare but not this one. I had an after lunch meeting to attend so I can gurantee that this is a quick meal option. People always think that mussels are expensive and difficult to prepare but they definitely aren’t! There is something sophisticated and impressive about cooking with mussels. Mussels are also a good source of B vitamins, omega-3s, selenium and iodine.


Mussel Soup

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

Mussel Soup


  • 1kg mussels (cleaned)
  • 2 onions
  • 5 cloves garlic
  • 5 celery stalks
  • 3 carrots
  • 2 cans (400g) crushed tomatoes
  • 2 bay leaves
  • 2 tablespoon olive oil
  • 800ml water
  • dried parsely, salt and pepper (to taste)
  • 1 glass white wine (optional)
  • To serve: bread and good quality cheese


  1. Dice onion, garlic, celery and carrots.
  2. Heat olive oil in a pot and brown onion and garlic.
  3. Add celery and carrots and cook till softened.
  4. Add mussels, crushed tomatoes, bay leaves and water.
  5. Cover and let simmer for 10 minutes.
  6. Season to taste.
  7. Serve with some good quality grated cheese and bread.

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