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    Carrot and Mussel Soup

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    Carrot and Mussel Soup

    Glazing the carrots ensures they absorb the sugar and salt that brings out their flavour.

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 minute 5 minutes

    Serves: 6


    • 800g large carrots, trimmed and peeled
    • 3 shallot, finely chopped
    • 650ml chicken or vegetable stock
    • 40 g unsalted butter
    • 1 tsp sea salt
    • 1 tsp caster sugar
    • 1.50 kg mussels
    • 150 ml white wine
    • 150 ml creme fraiche
    • 15g flat-leaf parsley, coarsely chopped, plus extra to serve


    1. Quarter the carrots lengthwise and finely slice. You can do this with the slicing attachment of a food processor. Put in a large pan with the shallots, 130ml stock, the butter, salt and sugar. Stir and bring to a simmer, then cover and cook over a medium heat for 8 minutes. Stir occasionally until the stock evaporates. The carrots should be glossy and tender.
    2. Meanwhile, prepare the mussels. Give them a wash in a sink of cold water, pulling off the beards and scraping off any barnacles; discard any that are damaged or do not close when sharply tapped. If they are very dirty, give them a second rinse. Put in a large pan with the wine. Cover and steam on a high heat for 5 minutes or until they have opened; shake the pan now and again. Leave them half-covered with the lid; once they are cool enough to handle, shell three quarters, and reserve together with the remaining shell-on mussels in a bowl.
    3. Add the mussel liquor to the pan with the carrots, discarding the last little gritty bit. Add the remaining stock and crème fraîche, and bring to the boil, then season. Stir in the mussels and parsley and heat through. Serve in warm, shallow bowls and scatter with some extra chopped parsley.

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    Drinks recommendation

    Dry Maderia with soup is a great dining tradition. Try it with this beautiful broth to discover why.


    Average user rating

    5 stars