Creamy Mussel Soup

READY IN: 30mins


  • 800
    g mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)
  • 1
    medium onion, finely chopped
  • 4
    slices bacon, rashers chopped
  • 2 -3
    garlic cloves, crushed (depending on your taste)
  • 12
  • 2
    tablespoons lemon juice
  • 1 12
    cups water
  • 1
    teaspoon fish stock (Concentrated,either powder, cube, paste etc..)
  • 1
    teaspoon vegetable stock (concentrated, either powder, cube, paste etc..)
  • 300
    ml cream (can use light)
  • 2
    tablespoons fresh basil, chopped
  • 2
    egg yolks


  • Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
  • In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
  • Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
  • Serve with a mixture of soft cut french loaf and fried french loaf.
  • For fried.
  • Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.