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Mussel soup with wheat beer



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3 shallots or 1/2 onion
1 celery stalk
1 small piece of fennel
1 small carrot
1 bay leaf
2 garlic cloves
1 l milk
1 star anise
2 lb. fresh cultured blue mussels
1 knob butter
200 ml good wheat beer (weissbier)


  1. 1
    Make sure to throw away any mussels that are open (and won’t close if you tap them hard), broken or damaged in any way.
  2. 2
    Start by chopping all the vegetables except the garlic into small pieces, really small pieces.
  3. 3
    Peel the garlic cloves and lightly crush them. Put the vegetables in a pan together with the knob of butter, the bay leaf, the sprig of marjoram and the garlic. Cook over medium-low heat for a couple of minutes until soft but not brown. Add the mussels. Add 200 ml of water, cover and bring to a boil. Reduce heat and simmer until the mussels have opened (about 5 to 6 minutes). Discard any mussels that remain closed.
  4. 4
    Strain the liquid into a saucepan, add the milk and the star anise. Boil gently for about 10 minutes. Remove from heat, discard the star anise and then add the beer. Add salt to taste.
  5. 5
    Arrange the mussels in serving bowls, mix the soup with an immersion blender to create a nice froth and then pour it over the mussels. Pick some leaves of marjoram and put them on each plate. Finally sprinkle a small amount of sumac on top.
  6. 6
    The soup is served with rye sourdough grissini, but any good bread would work just fine!


Recipe provided by Mussel Industry Council. Visit them Source: Curious about italian cuisine

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cuisines North & South American, Other North American
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