Lush Mussel and Vegetable Soup Recipe

Lush Mussel and Vegetable Soup Recipe


Our Lush Mussel and Vegie Soup offers a satisfying meal with rustic charm and robust flavours, perfect for any season.This hearty broth is brimming with fresh mussels and a rainbow of seasonal veg, all simmered in a fragrant bath of tomato and Aussie white wine. It's the perfect all-season comfort food, packing a satisfying punch of rustic charm and robust flavours.


  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped
  • ¾ cup carrot, peeled and chopped
  • ½ cup celery, chopped
  • ½ cup fresh fennel, chopped
  • ½ teaspoon salt
  • 4 cloves garlic, grated
  • 1 ½ cups dry white wine
  • 3 cups unsalted chicken stock
  • 2 cups passata (pureed tomatoes)
  • 1 bay leaf
  • 40 fresh mussels, scrubbed and beards removed
  • 2 teaspoons fresh parsley, chopped


  1. Sauté Vegetables
    1 Sauté Vegetables

    Heat olive oil in a soup pan over medium heat. Add chopped onions, carrots, celery, and fennel. Cook for about 8-10 minutes until they start to soften. Stir in grated garlic and cook for an additional minute.

  2. Deglaze and Simmer
    2 Deglaze and Simmer

    Pour in dry white wine and allow it to reduce slightly. Then add unsalted chicken stock, pureed tomatoes, and a bay leaf. Bring to a simmer.

  3. Add Mussels
    3 Add Mussels

    Stir in fresh mussels, cover, and simmer for about 5 minutes until all mussels open. Discard any that remain closed.

  4. Season and Serve
    4 Season and Serve

    Remove the bay leaf, adjust seasoning with salt if needed, and garnish with chopped parsley. Serve alongside crusty bread.