Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cold and Creamy Mussel Soup Recipe
    Lost? Site Map

    Cold and Creamy Mussel Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Zeldaz's Note:

    From "Jane Brody's Good Seafood Book". I have not yet had the opportunity to make this, as I live in a landlocked desert state, but would love to know how it works out if you make it. Fresh tarragon, not dried, would be a must for a recipe like this.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.
    2. 2
      Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
    3. 3
      Remove the meat from the shells and discard the shells.
    4. 4
      To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.

    Browse Our Top Mussels Recipes

    Ratings & Reviews:


    Nutritional Facts for Cold and Creamy Mussel Soup

    Serving Size: 1 (4 g)

    Servings Per Recipe: 420

    Amount Per Serving
    % Daily Value
    Calories 2.7
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.7 mg
    Sodium 6.7 mg
    Total Carbohydrate 0.1 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.3 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites