Mussel Saffron Soup

Becky Luigart-Stayner

Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving.

Yield: 4 servings (serving size: 1 1/4 cups soup, 3 mussels, and 1 tablespoon chervil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 20%
  • Fat: 4.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 15.5g
  • Carbohydrate: 11.3g
  • Fiber: 0.2g
  • Cholesterol: 40mg
  • Iron: 5.2mg
  • Sodium: 598mg
  • Calcium: 133mg


  • 1 teaspoon butter or stick margarine
  • 1/2 cup minced shallots
  • 1 1/2 cups dry white wine
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon saffron threads, crushed
  • 1 bay leaf
  • 1 garlic clove, minced
  • 50 mussels (about 2 pounds), scrubbed and debeared
  • 2 cups clam juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 cup 2% reduced-fat milk
  • 1/4 cup chopped fresh chervil or parsley


  1. Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and sauté 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels.
  2. Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact.
  3. Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil.
  4. Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil.
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