Paul's Mussel Soup


  • 2 Tablespoons Unsalted Butter
  • 2 Cloves Of Garlic - Chopped Fine
  • 1 Small Red Chilli - Sliced Fine
  • ¼ Cup White Wine
  • 1 Tablespoon Of Flat Leaf Parsley - Chopped
  • 1 ½ Kilos Blue Mussels
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Unsalted Butter
  • 1 Leek - White Part Finely Chopped
  • 2 Cloves Of Garlic Finely Chopped
  • 1 Small Red Chilli Finely Chopped
  • 1 Can Of Diced Tomatoes
  • ½ Cup Of Dry White Wine
  • ½ Cup Of Water
  • Black Pepper Freshly Ground
  • 1/3 Cup Of Flat Leaf Parsley Chopped
  • 1/3 Cup Of Fresh Basil Chopped
  • 3 Pieces Of Lemon Zest Finely Diced


Melt butter in big pot and gently fry the garlic and chilli till aromatic – do not burn then add parsley cook for a further 2 minutes. Add mussels and then white wine. Put lid on pot and turn heat up let cook for about 5 – 8 minutes or until all the mussels are open. Shake pan occasionally to encourage mussels to open. Remove from the heat pour mussels and cooking liquor into a colander sitting over a bowl to catch all the cooking liquor, strain the liquor through a fine sieve then set aside.

In the same pan over a low heat (don’t worry about washing it as it has already got some nice flavours in there) add the butter and olive oil and when melted add the leek and cook gently for five minutes then add the garlic and chilli and gently cook until the garlic is translucent – about 5 minutes. Turn the heat to high add the tomatoes, wine, strained cooking liquor from the mussels, pepper and the water and bring to the boil. Reduce heat and simmer for 20 minutes. Add the chopped parsley, basil and lemon rind (chop them finely together to mix through) and allow the flavours to blend for about 5 minutes then add the mussels and cook for a further 5 minutes on a gentle simmer mixing the mussels through the broth so they are well coated and hot.

Serve in big deep bowls with some fresh baked crusty sour dough and a spoon to slurp up the fantastic broth.

You do not have to throw out the mussels that do not open if you bought the mussels really fresh – just pry them open with a knife and eat them. Also if the mussels are super fresh they will most likely be full of sea water which can make the soup quite salty which is why have not added any salt in this recipe. So taste the mussel broth and if it is really salty only add half of it back into the soup and perhaps add an extra half cup of water to reduce the salt content.

Serves 2