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Mussel and saffron soup recipe

Mussel and saffron soup recipe

21 ratings

Make this luxurious mussel and saffron soup for an easy but impressive dinner party dish, with fresh mussels cooked until tender in a rich and creamy broth. See method

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 155 calories / serving


  • 2tbsp olive oil
  • 2 shallots, diced
  • 2 garlic cloves, crushed
  • 25g flour
  • 500ml fish stock
  • a pinch saffron
  • 100ml single cream
  • 350g cooked mussel meat
  • 100ml white wine
  • small bunch chives, to serve

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 15%
  • Sugars

    1g 1%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 6.1g Protein 11.3g Fibre 0.3g


  1. Heat the olive oil in a pan and gently sweet the shallots and garlic for 4 mins on a low heat without browning.
  2. Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Then add the saffron and cream and simmer gently for 5 mins.
  3. Add the mussel meat and simmer for a further 8 mins, then add the white wine and bring to a simmer. Serve by placing a few cooked mussels and chopped chives on top.

Cook's tip

A neat stack of cooked mussels in the centre of this soup makes it look extra special. Cut chives complete the presentation.

See more Soup recipes 

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