Mussel Soup


I made this soup after I cooked and ate the mussels. The mussel flavor in this soup comes entirely from the mussel broth. The broth can be too strong or too salty to drink in quantity and may have to be diluted several times. I cooked 2lbs of frozen mussels in 1 qt. water, and I later added 2 more quarts of water  to make the soup. Too bad you can’t see the flavor in these pictures. This is really good.


This is what you need for 4 quarts:

  • 1 qt. mussel broth
    + optional mussels
  • 1-2 lbs. mixed vegetables of your choice.
    Here: zucchinis, carrots, cauliflower, broccoli, sweet peas, Brussels sprouts
  • S&P
Pic1: mussel soup with vegetables



Pic2: before the mussel feast
Pic3: after
Pic4: with new vegetables