Cream of Mussel Soup


  • 1 kg mussels
  • 1 cup dry white wine
  • 60g butter
  • 8 shallots, chopped
  • ½ tsp. curry powder
  • ¼ cup plain flour
  • 3 cups of water
  • 1 tbsp. tomato paste
  • 1 large vegetable stock cube
  • ¾ cup cream
  • 1 tbsp. fresh chopped dill


  1. Combine mussels and wine in a large saucepan, bring to boil, cover, and simmer for 3 minutes.
  2. Remove mussels as they open.
  3. Strain cooking liquid and reserve.
  4. Melt butter in a large saucepan, add shallots and curry powder, cook for 2 minutes or until shallots are soft.
  5. Stir in flour, stir constantly over medium heat for 2 minutes.
  6. Remove from heat; gradually add reserved liquid, water, tomato paste and stock cube.
  7. Return to heat, stir constantly over high heat until mixture boils and thickens.
  8. Add cream, dill and mussels.
  9. Heat through without boiling.

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