Ingredients Weight Measure
Black mussels, scrubbed, beards removed 72 ea.
Water as needed
Fish stock or water as needed
Onions, medium, chopped 2 each
Garlic, crushed 1 tsp.
Celery stalks, chopped 4 each
Carrots, medium, chopped 4 each
Butter 3-1/2 oz.
Curry powder 2 tsp.
Dry white wine 2-1/2 cups
Fresh parsley, chopped 2 oz.
TABASCO® brand Original Red Sauce 2 tsp.
Salt and freshly ground pepper to taste
Cornstarch 2 tsp.
Heavy cream 2 cups


  1. Steam the mussels in a little water until they open. Drain them well and reserve the cooking liquid. Remove and hold 48 mussels in the shell and set aside to add to the soup at service time. Remove shells from remaining mussels and hold mussels separately.
  2. Add fish stock or water to the reserved cooking liquid to make up 1 quart. Set aside.
  3. In a large pot, sauté the onions, garlic, celery and carrots in the butter until tender. Add the curry powder, reserved cooking liquid, white wine, parsley and TABASCO® Sauce; check the flavor (fresh mussels can be very salty) before seasoning with salt and pepper. Cover and simmer very gently for 15 minutes.
  4. Dissolve the cornstarch in a little cold water and add together with the cream to the soup. Simmer until the soup thickens, stirring occasionally. Add the shelled mussels and heat thoroughly. Puree the soup and check the seasoning. Soup can be strained through cheesecloth for smoother consistency.
  5. To serve, heat the soup thoroughly and ladle into bowls. Place 4 mussels in the shell, in each bowl.

Yield: 12 servings

Serving idea: Garnish as desired with chopped green, red and yellow bell peppers and parsley.