Creamy mussel soup from the Limfjord, with Saffron and White Wine

Creamy mussel soup

100 mg of mussel or clam meat
100 mg of shrimps 
1 cup dry white wine
2 tablespoons butter
1 large leek (white and tender green), well rinsed and minced
1 medium celery rib, minced
1-1 1/2 cups of mussel juice(36%)
1 teaspoon dried thyme leaves
1 bay leaf
12 black peppercoms
12 parsley stems
1 teaspoon saffron threads
1 tablespoon corn or potatostarch
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper


In a soup pot, melt butter over medium heat. Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add mussel juice, wine, thyme, bay leaf, peppercorns, parsley, saffron, mussels and shrimps. Bring to a boil, reduce heat to low, and simmer 20 minutes. Remove and discard bay leaf.

In a food processor or blender, purée soup in batches until smooth and return to soup pot. Bring to a boil. In a small bowl, blend starch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.

Strain soup through a sieve into a large saucepan and simmer over medium heat until heated through, 3 to 5 minutes. Divide soup among 6 soup plates and garnish each serving with mussel and shrimp meat. Serve with garlic bread.


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