Cream of Mussel Soup is a delightful seafood dish that showcases the natural flavors of fresh mussels. This recipe, hailing from the New England region, offers a starting point for creating a luscious and creamy soup that can be customized to your personal taste. With a base of onions, celery, white wine or chicken broth, and clam juice, this soup is infused with the essence of the sea. The addition of half-and-half cream adds richness and a velvety texture, creating a comforting and satisfying bowl of soup. Let’s dive into the history, ingredients, and instructions for this delicious Cream of Mussel Soup.

Mussel soup variations can be found in the culinary repertoire of many New England cooks. The specific herbs and cooking customs used may vary based on regional preferences and individual preferences. In true New England fashion, this Cream of Mussel Soup recipe by Donna Noel Gray from Maine serves as a wonderful starting point for creating your own unique variation of this beloved seafood soup. Mussels are abundant on the coasts of North America, particularly in Maine, where they are widely cultured and enjoyed as a local delicacy.

PREP: 35 MIN

COOK: 10 MIN

MAKES: 5 SERVINGS

INGREDIENTS

• 3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• 1 cup water
• 1 cup white wine or chicken broth
• 1 bottle (8 ounces) clam juice
• ¼ cup minced fresh parsley
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup half-and-half cream

INSTRUCTIONS 

1. Prepare the mussels: Tap the mussels and discard any that do not close. Set them aside for now.
2. Cook the base: In a stockpot, combine the finely chopped onions, celery, water, white wine or chicken broth, clam juice, minced parsley, minced garlic, salt, and pepper. Bring the mixture to a boil and then reduce the heat.
3. Cook the mussels: Add the mussels to the stockpot, cover it, and simmer for 5-6 minutes or until the mussels have opened. Using a slotted spoon, remove the cooked mussels from the pot, discarding any that remain unopened. Set the opened mussels aside and keep them warm.
4. Blend the cooking liquid: Allow the cooking liquid to cool slightly. Transfer the liquid to a blender and process it in batches until smooth and well-blended.
5. Return to the pot: Pour the blended cooking liquid back into the stockpot. Add the half-and-half cream and the reserved cooked mussels. Heat the soup through, taking care not to let it boil.
6. Serve and enjoy: Ladle the Cream of Mussel Soup into bowls and serve it hot. Garnish with additional minced parsley if desired. This soup pairs well with crusty bread or oyster crackers for a satisfying and comforting meal.

NOTE:

• As mentioned earlier, feel free to experiment and add your own twist to this recipe. You can incorporate additional herbs, spices, or even vegetables to customize the flavors to your liking. Enjoy the creamy richness of the soup combined with the delicate brininess of the mussels, creating a truly enjoyable dining experience reminiscent of the New England coastline.