Creamy mussel soup with saffron

A deliciously creamy seafood delight with a twist.

Preparation time: 10
Cooking time: 25


  • 1 teaspoon saffron threads
  • 1 large leek (white and tender green), well rinsed
  • 1/4 teaspoon pepper
  • 12 parsley stems
  • 1kg fresh black mussels, scrubbed and debearded
  • 1 cup dry white wine
  • 1 tablespoon cornstarch
  • 1 medium celery rib, minced
  • 1 teaspoon dried thyme leaves
  • 12 black peppercorns
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2-1/2 cups freshly made fish/crab stock
Servings: Change Serving


In a non-reactive soup pot, combine mussels and wine.

Bring to a boil over medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes.

Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish.

Discard any mussels that don't open. Strain cooking liquid through a fine sieve into a large bowl.

In same soup pot, melt butter over medium heat.

Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes.

Add fish stock, thyme, bay leaf, peppercorns, parsley, saffron, remaining cooked mussels, and reserved mussel liquid.

Bring to a boil, reduce heat to low, and simmer 20 minutes. Remove and discard bay leaf.

In a food processor or blender, purée soup in batches until smooth and return to soup pot.

Bring to a boil.

In a small bowl, blend cornstarch with cream and stir into soup.

Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.

Strain soup through a sieve into a large saucepan and simmer over medium heat until heated through, 3 to 5 minutes.

Divide soup among 6 soup plates and garnish each serving with a mussel on the half-shell.


Read more on: fish/seafood  |  slow cook

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