Mussel Soup made with Toro Norwegian Fish Bullion Cubes

Mussel Soup

Here in the PNW we have an abundance of fresh seafood and mussels are a favorite.  This recipe uses

 2 cubes TORO Fish Bullion
 1 liter water
 4 finely chopped shallots
 1 kg fresh mussels
 1 small leek cut into thin strips
2 carrots cut into thin strips
6 dl whipping cream
 1 tsp turmeric
 1 small glass of sherry or white wine (optional)

Scrub / Clean the mussels under cold water. Saute shallots until golden in a wide saucepan and add 1 liter of water, fish bouillon cubes.  After the cubes dissolve add the mussels. Steam with cover on pan, until the shells are open.  Remove mussels from the pan and put on a platter or bowl. Discard any that have not opened. Add the vegetables to the broth. Let cook about 10 minutes until the vegetables are tender, add the cream. Add the  sherry / white wine and bring to a boil. Season with salt / pepper and a little turmeric (color).Pour the soup into bowls and add the mussels and vegetables.

If you cannot get fresh mussels where you live, a substitute could be Napolean Smoked Canned Mussels 

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