Saffron Mussel Bisque

    40 mins

    Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.

    6 people made this

    Serves: 6 

    • 900g mussels, cleaned and debearded
    • 1 1/4 cups (310ml) white wine
    • 1 1/2 cups (375ml) water
    • 3 tablespoons margarine
    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 1 clove garlic, crushed
    • 1 leek, bulb only, chopped
    • 1/2 teaspoon fenugreek seeds, finely crushed
    • 1 1/2 tablespoons all-purpose flour
    • 6 saffron threads
    • 1 1/4 cups (310ml) chicken broth
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    • 2 tablespoons thickened cream

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
    2. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
    3. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
    4. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

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    Reviews in English (8)


    Best soup Ive ever had! I added a cup of chopped celery in with onion and leek. Put minced garlic in when steaming the mussels I also used a cup of clam juice and only a half a cup of chicken broth. Oh and last but not least a table spoon of red wine vinegar at the end. Trust me it makes all the difference.  -  14 Aug 2011  (Review from Allrecipes US | Canada)


    I made this on the spur of the moment so picked up a package of Wholey frozen mussels (1lb) already cleaned and pre-cooked. I simply put the frozen block of mussles in a skillet and heated to release the broth they were frozen in, strained that liquid and reserved. Much easier! I add about a cup of carrot cut in bite sized pieces to the leek, onion garlic since I had fewer mussles. Rather than whipping cream, I used fat-free half & half because I had that on hand. This was a huge hit! So good, relatively easy served with warmed French bread, YUM! I think it's a pretty versitile recipe and you really can't go wrong with little changes. Thanks! I'll be making this A LOT!  -  21 Dec 2011  (Review from Allrecipes US | Canada)


    Decided to give this bisque a try and I loved it! The onion-y flavor from the leeks and the fenugreek spice paired very nicely with the mussels. My change to the recipe was using coconut milk instead of heavy cream due to forgetting to buy it. I think it only aided in the flavoring of the bisque. My biggest regret is not buying a baguette to glob up all of that delicious sauce!  -  01 Apr 2014  (Review from Allrecipes US | Canada)