Mussel Soup

I remember my mom wowing dinner guests with this tasty soup – if they only knew how easy it is to make.  It makes for a great starter to a cold winters evening dinner and adds a great punch of colour to the table.

Mussel Soup


370g tin cream tomato soup concentrate
370g tin pea soup concentrate
370g milk (using soup tin)
125ml sherry
Brine water from mussels plus extra water to make up 370g
370g mussels in brine (reserve brine)


  1. In a pot over a medium heat, combine the tomato and pea soup plus the milk and water.
  2. Heat until just before boiling and add the sherry.
  3. Just before serving, stir through the mussels to heat through – do not stir too much as this will break up the meat of the mussels.

30 thoughts on “Mussel Soup

  1. Ok, so now I am poised on my doorstep waiting for the Friday Fish Man to drive past…hopefully he´ll have mussels in his van! This looks lovely, I love mussels and now I have a new way of trying them.

  2. Oh that’s it? Wow…and your mom make the guests happy with this soup, then we should all try. 😉 I’m keeping this recipe until I get the mussel. I didn’t know you have a facebook page, so I’m going to follow you via facebook too!

  3. Well ,it sure is soup weather here, but I might just have to take your word for this one, Mandy. I’ve never warmed to mussels at all, I’m afraid.

    • Thanks Martha. Enjoy your summer. Pete and I are heading back home in a few weeks to the cold which is going to be a shock to the system after being in Mauritius for the past two and a half years. 🙂

  4. This really looks wonderful. I love mussels and know your soup would really appeal to me. I hope you have a great day. Blessings…Mary

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