This easy Jamie Oliver mussel soup is a creamy and comforting corn chowder that’s perfect for a quick, hearty meal. With simple ingredients like sweetcorn, bacon, and fresh mussels, this nutritious dish is full of flavor and can be easily customized to suit your taste. Enjoy a bowl of warmth today!
Ingredients Needed
- Olive oil
- 2 higher-welfare bacon rashers, chopped (about 3 oz / 85 g)
- 1 small white onion, finely chopped
- 2 celery sticks, finely chopped
- 1 fresh red chili, deseeded and finely chopped
- 4 ears of sweetcorn (or 3 cups / 450 g frozen corn kernels)
- 2 medium potatoes, peeled and chopped (about 10 oz / 280 g)
- 900 ml (30 fl oz) organic vegetable or fish stock, hot
- A handful of fresh, live mussels (about 1 lb / 450 g), cleaned and drained
- 4 tablespoons (60 ml) single cream
- A small handful of chopped fresh parsley
How To Make Mussels Soup
- Cook the Base: Heat a splash of olive oil in a large saucepan over medium-low heat. Add the chopped bacon, onion, celery, and chili, then cook for 5 minutes, stirring occasionally, until softened but not browned.
- Add Sweetcorn and Potatoes: Peel the husk from the corn and slice off the kernels (or use frozen corn). Add the sweetcorn and chopped potatoes to the pan, followed by the hot stock. Bring to a boil, then reduce heat and simmer gently for 10 minutes or until the potatoes are soft.
- Blend the Soup: Blitz the soup roughly with a hand blender (or allow it to cool slightly and blend in batches using a food processor, then return it to the pan).
- Cook the Mussels: Add the mussels and cream to the soup. Bring the soup back to the boil quickly, cooking for a few minutes until the mussels have opened. Discard any mussels that remain closed. Optionally, remove the mussels from their shells.
- Finish and Serve: Remove the soup from the heat and season to taste with salt and pepper. Serve the chowder in bowls, sprinkled with fresh chopped parsley.
Recipe Tips
- Use fresh mussels: Always choose fresh, live mussels from a trusted source for the best flavor. Discard any mussels that remain closed after cooking.
- Blend the soup slightly: Blitz the soup only roughly to keep some texture. This gives the chowder a creamy feel without losing the chunky goodness.
- Adjust the cream: For a lighter version, you can reduce the cream or use a lower-fat alternative like crème fraîche or milk.
- Don’t overcook the mussels: Mussels cook quickly, so don’t let them simmer too long. Once they open, they’re ready to eat!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover mussel soup cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
- Freeze: You can freeze the soup for up to 1 month. Allow it to cool before placing it in a freezer-safe container. To thaw, move it to the fridge overnight and reheat on the stovetop.
- Reheat: Reheat the soup on the stove for about 5-10 minutes, stirring occasionally, until it’s heated through.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 267
- Total Fat: 29.9g
- Saturated Fat: 3.1g
- Total Carbohydrate: 31.4g
- Sugars: 5.2g
- Protein: 10.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Minestrone Soup Recipe
- Jamie Oliver Mushroom Soup
- Jamie Oliver Leek Soup
- Jamie Oliver Lentil Soup
Jamie Oliver Mussels Soup
Description
This easy Jamie Oliver mussel soup is a creamy and comforting corn chowder that’s perfect for a quick, hearty meal. With simple ingredients like sweetcorn, bacon, and fresh mussels, this nutritious dish is full of flavor and can be easily customized to suit your taste. Enjoy a bowl of warmth today!
Ingredients
Instructions
- Cook the Base: Heat a splash of olive oil in a large saucepan over medium-low heat. Add the chopped bacon, onion, celery, and chili, then cook for 5 minutes, stirring occasionally, until softened but not browned.
- Add Sweetcorn and Potatoes: Peel the husk from the corn and slice off the kernels (or use frozen corn). Add the sweetcorn and chopped potatoes to the pan, followed by the hot stock. Bring to a boil, then reduce heat and simmer gently for 10 minutes or until the potatoes are soft.
- Blend the Soup: Blitz the soup roughly with a hand blender (or allow it to cool slightly and blend in batches using a food processor, then return it to the pan).
- Cook the Mussels: Add the mussels and cream to the soup. Bring the soup back to the boil quickly, cooking for a few minutes until the mussels have opened. Discard any mussels that remain closed. Optionally, remove the mussels from their shells.
- Finish and Serve: Remove the soup from the heat and season to taste with salt and pepper. Serve the chowder in bowls, sprinkled with fresh chopped parsley.
Notes
- Use fresh mussels: Always choose fresh, live mussels from a trusted source for the best flavor. Discard any mussels that remain closed after cooking.
- Blend the soup slightly: Blitz the soup only roughly to keep some texture. This gives the chowder a creamy feel without losing the chunky goodness.
- Adjust the cream: For a lighter version, you can reduce the cream or use a lower-fat alternative like crème fraîche or milk.
- Don’t overcook the mussels: Mussels cook quickly, so don’t let them simmer too long. Once they open, they’re ready to eat!
Jamie Oliver Mussels Soup