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Creamy Pea Soup with Mussels

Spoil your taste buds with my Creamy Pea Soup with Mussels, a culinary masterpiece that marries the sweetness of peas with the briny essence of fresh mussels. This soup is a luxurious blend of velvety texture and delightful flavours, promising an indulgent experience that captures the essence of gourmet cuisine.

Total Time
40 min
Simple & Professional Tasty Recipes

Ingredients for 4 – 6 Servings

  • 500g fresh mussels, cleaned and debearded
    1 onion, finely chopped
    2 cloves garlic, minced
    500g frozen peas
    1 liter vegetable or fish broth
    250ml heavy cream
    2 tablespoons butter
    1 tablespoon olive oil
    Salt and black pepper, to taste
    Fresh parsley, chopped, for garnish
    Crusty bread, for serving

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    25 min

Goes Great with

      • any unopened mussels. Remove the mussels from their shells and set them aside. Strain the cooking liquid through a fine mesh sieve to remove any grit. Reserve the liquid.
    1. Cook Peas:
      • In the same pot, melt butter over medium heat. Add frozen peas and sauté for a few minutes. Pour in the vegetable or fish broth and the reserved mussel cooking liquid. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the peas to become tender.
    2. Blend the Soup:
      • Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until creamy. Return the soup to the pot.
    3. Add Cream and Mussels:
      • Stir in the heavy cream and season the soup with salt and black pepper to taste. Gently add the cooked mussels back to the soup. Let the soup simmer for another 5 minutes to heat the mussels through.
    4. Serve:
      • Ladle the Creamy Pea Soup with Mussels into bowls. Garnish with fresh chopped parsley. Serve hot with crusty bread on the side.
    Pro Tips
    • Mussel Selection: Choose fresh mussels that are tightly closed. Discard any open or cracked mussels before cooking.
    • Flavor Infusion: For an extra layer of depth, add a splash of white wine or a pinch of saffron threads to the broth while cooking the mussels.
    • Texture Enhancement: For a heartier soup, reserve a few whole peas and mussels before blending the soup. Add them back in for a delightful texture variation.
    • Soup Storage: This soup can be refrigerated for a day, allowing the flavors to meld further. Reheat gently on low heat to preserve its creamy consistency.


Calories per Serving:
Approximately 350 calories (may vary based on specific ingredients used).

Goes Great with