mussel soup with fennel


I love it he mussel fragrance in a vegetable soup. It is such a wonderful combination and it deserves to be enjoyed more often. Unlike the previous recipe, this one still has mussels in the soup.

I forgot to take a picture when the soup was ready. The last one is while it was simmering, almost ready.


This is what you need for 4 quarts:
2 lbs. of mussels are just 1 serving, but the soup lasts a lot longer than the mussels.

  • 2 lb. mussels
  • 1 lb. white fennel bulbs
    discard all green parts
  • ½ cup dry white wine (optional)
  • 2 qts water or seafood stock
  • S&P
  • optional:
    • 2 leek whites, cut in rings
    • 2 carrots, sliced
    • some snap peas


Pic1: final simmering



Pic2: mussels and fennel
Pic3: mine, mine, mine!
Pic4: add extra vegetables