Mussel Soup

mussel soup

Mussel Soup

No ratings yet
Servings: 4
Calories: 277


  • 1 3/4 lb live mussels
  • 4 1/3 floz white wine
  • 2 tsp lemon juice
  • 750 ml fish stock
  • 1 egg yolk
  • 1 oz butter
  • 2 tbsp plain flour All purpose
  • salt and pepper
  • 4 tsp chopped parsley
  • 2 1/2 floz single cream


  • Scrub and beard the mussels (p92).
  • Put them in a deep saucepan. Add the wine, lemon juice, and 250 ml of the fish stock.
  • Heat the mussels in the liquid until they open.
  • Strain the liquid through muslin into the rest of the fish stock.
  • Shell the mussels. Melt the butter in a deep saucepan. Stir in the fish stock, and heat to boiling point; boil for 2 minutes, stirring all the time.
  • Season to taste and add the parsley.
  • Mix the egg yolk with the cream, and add with the mussels to the soup at just below boiling point.
  • Re-heat gently, without boiling the soup, to cook the egg.
Calories: 277 kcal
Carbohydrates: 9 g
Protein: 17 g
Fat: 16g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 113 mg
Sodium: 947 mg
Potassium: 540 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 607 IU
Vitamin C: 9 mg
Calcium: 107 mg
Iron: 5 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating