Food recipes

Curried mussel soup

Curried mussel soup

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Simple and authentic, treat yourself to this delicious curry mussel soup recipe.

Ingredients for 4 persons :

  • 1 white leek
  • 20 g butter
  • 20 g flour
  • 10 cl of white wine
  • 1 tsp. curry
  • 12.5 cl of liquid cream (30% fat)
  • Salt pepper


  • 800 g of mussels
  • 1 shallot
  • 30g butter
  • 5 cl of white wine

Fish stock

  • 2 to 3 fish bones
  • 1 onion, 1 shallot, 2 cloves of garlic
  • 1 green leek
  • 1/2 celery
  • 1/2 carrot
  • 30g butter
  • 75 cl of water
  • 1 bouquet garni

Curried mussel soup

Simple and authentic!

For the marinated mussels:

  • Scrape and deburr the mussels. Immerse them in fresh water and wash them, renewing the water several times, let them drain in a colander.
  • Peel and chop the shallot.

In a casserole dish,

  • Melt the butter, add the shallot and sweat for a minute. Add the white wine and let it evaporate slightly. Add the mussels, pepper and cook until they open.
  • Remove them from the casserole, shell them.
  • Filter the juice (set aside).

For the fish stock:

  • Soak the bones in cold water for 30 minutes.
  • Peel and wash the vegetables, cut them into pieces.
  • In a casserole dish, sweat them for 2 to 3 minutes in butter, add the rinsed fish bones.
  • Add the 75 cl of water, add the bouquet garni.
  • Simmer for 20 to 25 minutes, skimming regularly. Filter.
  • Remove the first leaves from the leek, wash it and thinly slice it. Sweat it for 2 to 3 minutes in butter. Add the flour, mix, cook for 2 to 3 minutes over low heat. Pour in the white wine and add the curry.
  • Reduce slightly, add 3/4 of the shelled mussels.
  • Add the juice from the mussels and about 40 cl of the fish stock. Cook for 30 minutes, mix. Filter.
  • Stir in the cream, check the seasoning.

Divide the soup between soup plates, sprinkle with the remaining shelled mussels.

Cellar side:

Muscadet Sèvre and Maine sur lie

Words from the kitchen

Slice : cut into thin slices.
Wet : pour a liquid, wetting (water, milk, broth, stock, wine ...) in order to cook or make a sauce, a juice ... This liquid is poured until it touches the top of the cooking ingredient.
Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.

Well being : Calories per person: 300

Photo: C. Herlédan



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