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Jamie Oliver Mussels Soup

Jamie Oliver Mussels Soup
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This mussels soup is a fragrant and nourishing dish that combines fresh mussels with a tomato or creamy white wine-based broth. The mussels release their natural briny juices into the soup, creating a deep, umami-rich seafood flavor. Served with crusty bread, this dish is an excellent way to enjoy fresh shellfish in a simple yet delicious way.

Ingredients

For the Mussels:

  • Fresh mussels (1kg, cleaned and debearded) – The star ingredient, providing a sweet, briny flavor.
  • Olive oil (2 tbsp) – For sautéing the aromatics.
  • Onion (1, finely chopped) – Adds depth and sweetness.
  • Garlic cloves (3, minced) – Enhances the flavor.
  • Celery (1 stalk, finely chopped) – Adds an aromatic base.
  • Leek (1 small, finely sliced, optional) – Brings a mild, sweet flavor.
  • White wine (250ml) – Provides acidity and depth to the broth.
  • Tomatoes (400g canned, or 3 fresh, chopped) – For a rich, slightly sweet broth.
  • Fish or vegetable stock (500ml) – Forms the base of the soup.
  • Bay leaf (1) – Adds a subtle herbal note.
  • Thyme (1 tsp, fresh or dried) – Complements the mussels beautifully.
  • Chili flakes (½ tsp, optional) – For a mild kick.
  • Salt and black pepper (to taste) – Balances the flavors.
  • Lemon juice (1 tbsp) – Brightens the soup.
  • Fresh parsley (for garnish) – Adds a fresh finish.

Optional Additions:

  • Heavy cream (100ml, for a creamy version) – For a richer, velvety soup.
  • Saffron (a pinch, optional) – Adds depth and a subtle golden hue.

Instructions

Step 1: Clean the Mussels

  1. Rinse the mussels under cold running water.
  2. Remove any beards (fibers hanging from the shell) by pulling them away.
  3. Discard any mussels that are cracked or that remain open after tapping them.

Step 2: Prepare the Broth

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion, garlic, celery, and leek. Sauté for about 5 minutes until soft and fragrant.
  3. Stir in the tomatoes, bay leaf, thyme, and chili flakes (if using).
  4. Pour in the white wine and let it simmer for 2–3 minutes to cook off the alcohol.
  5. Add the fish or vegetable stock and bring the soup to a gentle simmer.

Step 3: Cook the Mussels

  1. Add the cleaned mussels to the pot and cover with a lid.
  2. Cook for about 5 minutes, shaking the pot occasionally until the mussels have opened. Discard any mussels that remain closed.

Step 4: Finish and Serve

  1. Stir in lemon juice and adjust seasoning with salt and pepper.
  2. If making a creamy version, add the heavy cream and stir gently.
  3. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread.

Find it online: https://britishbakingrecipes.co.uk/mussels-soup/