Curried Mussel Soup

A Taste of Ireland: Ballyknocken Cookery School

Servings: 4

Author: Chef Catherine Fulvio

For the broth:


• 2.2 lbs fresh mussels
• 2 tbsp butter
• 1 medium onion, finely diced
• 2 garlic cloves, crushed
• 1 medium red chili, deseeded and finely diced
• ½ fennel bulb, finely sliced
• 1/3 cup dry white wine
• 1 ¼ cup vegetable stock


1. First, clean the mussels by scrubbing or scraping the shells under cold running water to remove seaweed, barnacles, and mud. Pull away any ‘beards’ hanging from the mussels. Then, drain them and discard any that are cracked or have opened.

2. Melt the butter in a large saucepan over medium to high heat. Add the onion, garlic, and chili and sauté for 4 to 5 minutes.

3. Add the fennel and simmer for a further 2 minutes. Pour in the white wine and bring to a boil. Stir in the vegetable stock and bring to a boil again before adding the mussels.

4. Cover with a tight-fitting lid and cook for 2 to 3 minutes, shaking the saucepan occasionally, until the mussels are open. Strain the mussels, keeping the broth. Scoop the mussels out of their shells and place in a bowl. Discard any that remain closed.

For the Soup:


• 3 tbsp butter
• 4 tbsp flour
• 1 tsp Madras curry powder
• 1 ¼ cup vegetable stock
• 4 tbsp sherry
• ¾ cup heavy whipping cream
• salt and freshly ground black pepper


1. Put the butter, flour, and curry powder into a large saucepan over medium heat and stir well before adding the vegetable stock and the mussel broth. Keep stirring until it thickens slightly. Add the sherry and cream and stir well.

2. Return the mussels to the saucepan and heat through.

3. Check the seasoning, adding salt and a little freshly ground black pepper to taste.

For the topping/assembly:


• 1 medium carrot, peeled and finely diced
• ½ fennel bulb, finely diced
• ½ celery stick, finely diced
• 2 tsp chopped parsley
• 4 tbsp sour cream, to garnish


1. To serve, ladle the soup into warm bowls. Top with the finely chopped vegetables and garnish with a little sour cream.