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Mussel Soup a La Chummie



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4 lb. fresh cultured blue mussels
2 tbsp. butter
2 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
1 cup dry white wine (chicken, vegetable, or fish stock may be substituted)
1 can chopped or crushed tomatoes (28 oz. undrained)
1 tbsp. lemon or lime juice
1 tsp. dried basil
1 pinch pepper, to taste
1 pinch parsley, for garnish, chopped


  1. 1
    Rinse fresh blue mussels in tap water, scrubbing and removing the beard. Discard any mussels that do not close when tapped. Set aside remaining mussels.
  2. 2
    In a heavy soup pot or dutch oven heat the butter and olive oil on medium-high heat. Add the garlic and onion; cook until the onions have softened, about 4 minutes.
  3. 3
    Add the wine (or stock), tomatoes, lemon juice, basil, and pepper. Bring to a boil and then reduce heat and simmer for about 5 minutes. 
  4. 4
    Add fresh blue mussels, cover, and then cook for about 7 minutes longer, or until mussels have opened. Throw away any mussels that did not open. Check seasoning and adjust as required.
  5. 5
    Serve in warm soup bowls, with a sprinkle of chopped parsley in each bowl. 


Recipe provided by Mussel Industry Council. Visit them Source: Newfoundland and Labrador Dept of Fisheries and Aquaculture

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preparation methods
cuisines North & South American, Other North American
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