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a bowl of mussels in a creamy garlic white wine broth, wide shallow bowl piled with open mussel shells, sprinkled with parsley, thick crusty bread on the side, on a bright table, natural light, shallow depth of field, landscape orientation

Garlic and White Wine Mussel Soup

Mussels steamed open in buttery garlic broth with white wine and herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp butter
  • 1 small shallot minced
  • 6 cloves garlic minced
  • 1.5 cups dry white wine
  • 2 cups seafood stock
  • 2 lb mussels scrubbed and debearded
  • 0.5 cup heavy cream
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley chopped
  • crusty bread for serving
  • salt and pepper to taste

Method
 

  1. Melt the butter in a large pot and cook the shallot and garlic for 2 minutes until soft and fragrant.
  2. Pour in the white wine and simmer 3 minutes to cook off the raw alcohol.
  3. Add the seafood stock and thyme and bring to a gentle boil.
  4. Add the mussels, cover, and steam 4 to 5 minutes until they open.
  5. Discard any mussels that stay shut, then stir the cream into the broth and season with salt and pepper.
  6. Shower with parsley and serve with crusty bread for soaking up the broth.

Notes

Give the mussels a quick tap before cooking and toss any that don't close, they're past their prime.