Mussel, leek, and saffron soup


by: Cristal

Mussel saffron soup is a french with its popularity spread worldwide. Microwave cooking is the primary method of making mussel saffron soup. It is generally regarded appetizer. It is sought after for being low calorie.


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serves: 4

3 lb (1.5 kg) mussels (cleaned)

1/4 cup dry white wine

1 lb (450 g) leeks (cleaned)

6 tablespoons (75 g) unsalted butter

1 small onion (minced)

2 tablespoons all-purpose flour

2 cups Scant (450 ml) Fish Stock

large pinch of saffron strands

1/4 cup heavy cream

Salt and freshly ground black pepper

Nutrition Facts
Mussel, leek, and saffron soup

Servings Per Recipe: 4

Amount per Serving

Calories: 1248

  • Total Fat: 103 g
  •     Saturated Fat: 61.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 348.7 mg
  • Sodium: 1195 mg
  • Total Carbs: 33.9 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.4 g
  • Protein: 46.6 g

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1.  Put the mussels and 2 tablespoons of the wine into a large pan. Cover and cook over a high heat, shaking the pan every now and then, until they have opened. Tip them into a colander set over a bowl to collect the liquid and let cool slightly. Then remove the mussels from all but 12 of the nicest-looking shells.

2.  Cut a 2-inch (5-cm) piece of leek into matchsticks. Mince the rest. Melt the butter in a pan, add the minced leeks and the onion, and cook gently for 3 to 4 minutes, until soft but not browned.

3.  Stir in the flour and cook gently for 1 minute. Gradually stir in the mussel liquid, the remaining wine, and the fish stock, and bring to a boil, stirring. Add the saffron and let simmer for 25 minutes.

4.  Meanwhile, drop the leek matchsticks into a pan of boiling salted water. Bring back to a boil, then drain and refresh under running cold water.

5.  Blend the soup, in batches if necessary, until smooth. Return to a clean pan and stir in the cream. Bring back to a simmer, then stir in the mussels and leek matchsticks. Adjust the seasoning, if necessary, and serve.

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