Jamie Oliver Mussels Soup

The first time I made mussel soup, I felt like a bit of a fraud. Like, who do I think I am with a pot of shellfish simmering away on the stove? But the truth is, once you’ve done it once, you realise it’s less French bistro and more seaside cottage with your sleeves rolled up. It’s hearty, unfussy, and the kind of meal that tastes like you’ve done something far fancier than you actually have.

This one’s all about those warm, coastal vibes — white wine, garlicky broth, sweet carrot and fennel swimming through it, and mussels that pop open like magic. It’s messy in the best way. Crusty bread on the side, a napkin tucked into your jumper, and a bowl you absolutely plan to tilt and slurp from.

Honestly, the mussels do most of the work. You just bring the warmth.

Why You’ll Love It

• Looks impressive, but it’s wildly simple.
• The broth is drink-it-with-a-straw good.
• Fennel and wine make it feel just a bit fancy.
• Comes together in under 30 minutes.
• A perfect excuse to open a bottle of wine midweek.
• Great for sharing — just plop the pot in the middle and let everyone dive in.

Ingredients

• 2 tbsp olive oil
• 1 cup (110g) chopped yellow onion
• ¾ cup (73g) peeled and chopped carrot
• ½ cup (56g) chopped celery
• ½ cup (53g) chopped fresh fennel
• ½ tsp salt
• 4 garlic cloves, grated or finely minced
• 1½ cups (354ml) dry white wine
• 3 cups (708ml) low-sodium chicken stock
• 2 cups (472ml) passata or tomato purée
• 1 bay leaf
• 40 mussels (about 1½ lbs/706g), scrubbed and de-bearded
• 2 tsp chopped fresh parsley
• Crusty bread, to serve

How to Make It

Sauté your base veg:

Heat the olive oil in a big soup pot over medium. Add onion, carrot, celery, fennel, and salt. Stir every so often and let it cook gently for about 8–10 minutes, until the veg is soft and smelling sweet.

Add the garlic for a kick:

Stir in the grated garlic and let it cook for just a minute. Don’t let it brown — you want warmth, not bitterness.

Pour in the wine:

Add your wine (and maybe pour yourself a splash too). Let it simmer for a few minutes to reduce slightly. It should smell properly inviting at this point.

Build your broth:

Add the stock, passata, and bay leaf. Stir, bring it to a gentle simmer, and let it all mingle for about 5 minutes.

Drop in the mussels:

Add the cleaned mussels, cover with a lid, and simmer for another 5 minutes — or until the shells have popped open. Any that stay shut? Toss them — they’re not good.

Finish and serve:

Remove the bay leaf. Taste the broth — adjust salt if needed. Sprinkle with parsley and serve hot, with torn bread for dunking and wiping up every last drop.

Common Mistakes and How to Dodge Them

Why didn’t my mussels open?
They were likely already dead before cooking. Always check for cracked shells and discard any that don’t close when tapped.

Can I use frozen mussels?
Yes, but fresh is best. If frozen, make sure they’re fully thawed and pre-cooked ones just need warming, not simmering.

Soup too acidic?
Passata can be tangy — a tiny pinch of sugar helps mellow it out.

Don’t like fennel?
Skip it or use a little extra celery. The soup will still be delish.

Storage and Reheating

Fridge: Best eaten fresh, but leftovers keep for 1 day max.
Freezer: Not great — mussels go rubbery after freezing.
Reheating: Gently on the stove. Avoid boiling — it’ll toughen the mussels.

Frequently Asked Questions

How do I clean mussels?
Scrub under cold water and yank off any beards (they look like little threads). Discard any broken or open ones that don’t close when tapped.

What wine should I use?
Any dry white wine you’d happily drink. Sauvignon Blanc, Pinot Grigio — avoid anything sweet.

Can I make this ahead?
You can prep the base soup ahead (everything up to the mussels), then just reheat and add mussels fresh when you’re ready.

No passata — what now?
Crushed tinned tomatoes work fine. Just cook them down a bit longer before adding mussels.

Nutrition Facts (Per Serving):

• Calories: ~320
• Fat: 10g
• Carbs: 15g
• Protein: 25g
• Sodium: ~580mg
• Sugar: 6g