Mussel, White Wine, & Garlic Cream Soup

barbara lentz


Good with some crusty bread


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1 oz
    mussels cleaned
  • 3 Tbsp
    olive oil
  • 3 clove
    garlic minced
  • 1/2 c
    white wine
  • 2
    shallots chopped
  • 1
    red chili chopped
  • 1 1/2 c
    heavy cream
  • 2 Tbsp
  • 1/2 c
    fresh parsley finely chopped
  • ·
    salt and pepper to taste

How to Make Mussel, White Wine, & Garlic Cream Soup


  1. Clean the mussels under cold running water scrubbing well to get rid of any dirt and removing the mussel beards. Throw away any open or cracked shell ones.
  2. Place 2 tbsp olive oil in large pan with lid. Add half the garlic and all the mussels. Place lid on and shake the pan to coat the mussels with the oil. Add the white wine and cover and cook over med. high heat for 3 or 4 minutes. Until the shells have opened
  3. Pour the mussels and the cooking liquid in a bowl. Add the remaining oil to the pan. Add the shallots, the remaining garlic, and chili to the pan and cook 2 or 3 minutes.
  4. Remove the mussels from their shells. Add the cooking liquid to the pan then add the heavy cream and half the parsley. Cook for 10 minutes to reduce and thicken. Add the butter and the mussels in. Cook 4 minutes. Garnish with remaining parsley

Printable Recipe Card

About Mussel, White Wine, & Garlic Cream Soup

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: French

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