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Creamy mussel soup


  • 2 baby leeks, thinly sliced
  • 2 cloves garlic, crushed
  • 1 bulb fennel, finely chopped
  • 2 x 85 g GOLDCREST mussels in vegetable oil, drained but reserve the oil
  • 60 ml butter
  • 60 ml flour
  • 3 x 250 ml milk
  • 125 ml white wine
  • 125 ml cream
  • Salt and Pepper
  • Fennel to garnish
  • 8 – 12 fresh mussels – cooked (optional)


Combine the leeks, garlic and fennel in a large saucepan. Add the reserved mussel oil and the butter. Fry until soft and golden. Stir in the flour. Add the milk and wine little by little and stir until thick.  Add the mussels and cream. Season to taste and garnish with fennel and fresh steamed mussels in the shell. Serve with crusty bread.

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