About this recipe: Mussels make a superb soup that looks impressive for entertaining. Reserve the most attractive shells to float on top of the soup as a garnish.
This was so delicious!!! I had very salty fresh mussels so just used water instead of fish stock, added some baby zuchinis because they were growing in the garden, and it was so tasty ( I would peeel the green off them if serving guests because it does affect the colour, but the extra sweetness is awesome) . Next time I think I will used the cooked mussels in a stir fry type dish as a second course and have the soup sans mussel meat because the flavour was so delicious and delicate that I just wanted to savour it on its own. And you get the bonus of stretching out your ingredients! - 08 Jan 2011 (Review from Allrecipes AU | NZ)
Used different ingredients. used water instead of fish stock and added some baby courgettes, next time I would even say you could use most of the mussel meat in another dish instead of returning them to the soup. It is so delicious it doesn't need them. Thanks Zoe! - 08 Jan 2011 (Review from Allrecipes AU | NZ)