Creamy Mussel Pot

Serve 10-12pp


  • 1kg Mussel Meat (or more) (Fresh or frozen)
  • 1kg Mussels in Shell (Cleaned and cooked) (Fresh or frozen)
  • 4 Tbsp butter
  • 1 Onion sliced and chopped
  • 2 Leeks (white and tender green) Sliced and chopped
  • 2 Celery finely sliced and chopped
  • 1 cup finely chopped fresh parsley
  • 1 tsp dried thyme leaves
  • 12 black pepper corns
  • 1 bay leaf
  • 1 tsp saffron threads (optional)
  • 2 tins of 170g crab meat (optional)
  • 3 pkts of White onion soup and 2 ½ liters water (or corn starch; seasoning onion flakes and chicken stock)
  • 1 cup dry white wine
  • 500ml cream (or half cream and half milk)


  1. Brown onions, celery, and leeks in butter in a large pot.
  2. Add mussel meat and crab meat.
  3. Add White onion soup mixed with water.
  4. Add all other herbs and condiments to taste (saffron; tobasco; salt and pepper; bay leaves and peppercorns; etc.)
  5. Heat on medium heat until soup comes to boil and then simmer gently.
  6. Add wine and adjust seasoning.
  7. Finally add fresh parsley and cream.
  8. Add mussels in shell and warm through before serving. (One can remove the shells and serve a smooth, creamy soup as well.)
  9. Serve with crusty bread.

Adapted from a recipe of Sally William’s ‘Quick and Easy’ Course.


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