{"id":2285,"date":"2026-04-03T15:25:09","date_gmt":"2026-04-03T15:25:09","guid":{"rendered":"https:\/\/esfriv.com\/?p=2285"},"modified":"2026-04-03T15:25:10","modified_gmt":"2026-04-03T15:25:10","slug":"creamy-mussel-soup","status":"publish","type":"post","link":"https:\/\/esfriv.com\/?p=2285","title":{"rendered":"Creamy Mussel Soup"},"content":{"rendered":"\n<p>&#x1f963; Creamy Mussel Soup<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 lbs (about 1 kg) fresh mussels, cleaned and debearded<\/li>\n\n\n\n<li>2 tbsp butter<\/li>\n\n\n\n<li>1 tbsp olive oil<\/li>\n\n\n\n<li>1 onion, finely chopped<\/li>\n\n\n\n<li>2 garlic cloves, minced<\/li>\n\n\n\n<li>1 leek, white part only, thinly sliced<\/li>\n\n\n\n<li>2 medium carrots, diced<\/li>\n\n\n\n<li>2 celery stalks, diced<\/li>\n\n\n\n<li>1 tsp thyme (fresh or dried)<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>1 cup dry white wine (or fish stock if you prefer)<\/li>\n\n\n\n<li>4 cups seafood stock (or chicken stock)<\/li>\n\n\n\n<li>1 cup heavy cream (or half-and-half for lighter)<\/li>\n\n\n\n<li>Salt and freshly ground black pepper, to taste<\/li>\n\n\n\n<li>Fresh parsley, chopped, for garnish<\/li>\n\n\n\n<li>Optional: a squeeze of lemon juice for brightness<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Steam the mussels<\/strong>:\n<ul class=\"wp-block-list\">\n<li>In a large pot, add wine (or stock) and bring to a simmer.<\/li>\n\n\n\n<li>Add mussels, cover, and cook for 5\u20137 minutes until they open.<\/li>\n\n\n\n<li>Remove mussels with a slotted spoon (discard any that don\u2019t open).<\/li>\n\n\n\n<li>Strain and reserve the cooking liquid. Remove most mussels from shells, leaving a few whole for garnish.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Make the soup base<\/strong>:\n<ul class=\"wp-block-list\">\n<li>In another large pot, melt butter with olive oil.<\/li>\n\n\n\n<li>Saut\u00e9 onion, leek, carrots, celery, and garlic until softened (about 5\u20137 minutes).<\/li>\n\n\n\n<li>Stir in thyme and bay leaf.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Add broth<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Pour in reserved mussel liquid and seafood stock.<\/li>\n\n\n\n<li>Bring to a boil, reduce heat, and let simmer for 15 minutes.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Make it creamy<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Stir in cream and season with salt, pepper, and lemon juice if desired.<\/li>\n\n\n\n<li>Add shelled mussels back into the soup and gently heat through (don\u2019t boil after adding cream).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Serve<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Ladle into bowls, garnish with parsley and a few whole mussels on top.<\/li>\n\n\n\n<li>Serve with crusty bread for dipping.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>&#x1f449; This soup is velvety, briny, and comforting \u2014 perfect for a cozy evening!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#x1f963; Creamy Mussel Soup Ingredients: Instructions: &#x1f449; This soup is velvety, briny, and comforting \u2014 perfect for a cozy evening!<\/p>\n","protected":false},"author":1,"featured_media":2286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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