Saffron Mussel Bisque

Saffron Mussel Bisque

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"Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley."
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1 h 10 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
  2. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
  3. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
  4. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.


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Best soup Ive ever had! I added a cup of chopped celery in with onion and leek. Put minced garlic in when steaming the mussels I also used a cup of clam juice and only a half a cup of chicken ...

I made this on the spur of the moment so picked up a package of Wholey frozen mussels (1lb) already cleaned and pre-cooked. I simply put the frozen block of mussles in a skillet and heated to r...

Decided to give this bisque a try and I loved it! The onion-y flavor from the leeks and the fenugreek spice paired very nicely with the mussels. My change to the recipe was using coconut milk in...

Straightforward and excellent. I added a little garlic powder during the step 1 (cooking the mussels in the diluted wine). I used a sweeter German white wine and it was good, though I suspect it...

Ok. Wasn't too thrilled.

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