Can I make the mussel soup with fennel and mustard without wine?

Yes, if you don't want to use wine, you can replace it with fish or vegetable broth.

Can I prepare the mussels in advance?

No, it is important to add the mussels to the soup only at the last moment so they don't become overcooked.

Can I freeze the mussel soup?

Yes, you can freeze the mussel soup, but it is advisable to remove the mussels from the shells before freezing the soup.

What is a nice side dish with this mussel soup?

A piece of fresh bread or baguette goes well with this mussel soup. You can optionally spread the bread with some garlic butter.

Mussel soup with fennel and mustard

Name: Mussel soup with fennel and mustard
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 2 kg mussels; 1 knob of butter; 5 celery stalks; 1 large onion; 1 fennel; 2 cloves of garlic; 1 tbsp mustard; 250 ml white wine; 1.5 l chicken broth; 1 tbsp tomato paste; 1 sprig of thyme; Garnish:; 100 ml cream; 1 tbsp mustard; Pepper and salt; 2 tbsp finely chopped parsley; A few strands of saffron; Some finely chopped raw fennel

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35min

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If you love mussels, you will really find this amazing! Creamy mussel soup with a touch of mustard and crunchy fennel.

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Ingredients

What do you need?

Quantity: 4P

2 kg mussels
1 knob of butter
5 celery stalks
1 large onion
1 fennel
2 cloves of garlic
1 tbsp mustard
250 ml white wine
1.5 l chicken broth
1 tbsp tomato paste
1 sprig of thyme

Garnish:
100 ml cream
1 tbsp mustard
Pepper and salt
2 tbsp finely chopped parsley
A few strands of saffron
Some finely chopped raw fennel

2 kg mussels
1 knob of butter
5 celery stalks
1 large onion
1 fennel
2 cloves of garlic
1 tbsp mustard
250 ml white wine
1.5 l chicken broth
1 tbsp tomato paste
1 sprig of thyme

Garnish:
100 ml cream
1 tbsp mustard
Pepper and salt
2 tbsp finely chopped parsley
A few strands of saffron
Some finely chopped raw fennel

Preparation method

How do you make this?

Chop the celery, onion, fennel, and garlic finely. Set aside 1 piece of fennel for garnish. Sauté in a large pot, let it stew well and deglaze with white wine. Add broth and bring to a boil until the vegetables are tender. Once they are tender, add the mussels and let cook for another 3-4 minutes until the mussels open.

Finely chop the reserved piece of fennel and mix the mustard into the cream, season with pepper and salt.

Place a large sieve over another large pot and carefully pour the cooking liquid, mussels, and vegetables into it. This way, you catch the cooking liquid in the large pot and can remove the mussels from the shells.

Once the mussels are out of the shells, they go together with the vegetables into the cooking liquid to mix together, so make sure no shells go in.

Mix well until everything is finely and smoothly blended. Season and strain.

Serve the soup in glasses or cups and finish with mustard cream, finely chopped fennel, parsley, and saffron strands.