Hearty Mussel Soup

Name: Hearty Mussel Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg (2lb 2oz) fresh mussels; 1 tbsp. olive oil; 2 onions, finely chopped; 1 leek, finely sliced; 3 large carrots, diced; 2 medium potatoes, cut into small cubes; 2 garlic cloves, crushed; 1 bay leaf; 900 mL (1 1/2 pint) fish or vegetable stock; 50 mL (2fl oz) double cream; 2 tbsp. chopped fresh chives

Cream gives this soup a luxurious feel

By The GH Kitchen TeamPublished: 11 February 2012

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Ingredients

1 kg (2lb 2oz) fresh mussels
1 Tbsp. olive oil
2 onions, finely chopped
1 leek, finely sliced
3 large carrots, diced
2 medium potatoes, cut into small cubes
2 garlic cloves, crushed
1 bay leaf
900 ml (1 1/2 pint) fish or vegetable stock
50 ml (2fl oz) double cream
2 Tbsp. chopped fresh chives

Directions

1. Step 1
  Sort mussels and clean, removing barnacles and beards with a knife. Heat a large pan and add mussels. Put on lid and cook for 3-4min until mussels open. Strain. Set aside a few in their shells; pick out meat from the rest. Discard empty shells and mussels that haven't opened.
2. Step 2
  Heat oil in a large pan and gently cook onions, leek, carrots and potatoes for 10min until tender. Stir in garlic and bay leaf and cook for 1min. Pour in stock and bring to boil.
3. Step 3
  Add mussel meat and cream. Discard bay leaf and check seasoning. Divide among four warmed soup bowls, scatter over chives and garnish with reserved mussels in shells.
  
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Mussels

To store fresh mussels, keep in an open bag in the fridge, covered with damp kitchen paper. To clean, put in a colander under cold running water. Check mussels are alive - the shells should be tightly closed.

Per Serving:

Calories: 388
Total carbs: 31 g
Sugars: 10 g
Total fat: 15 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time