Mussels in mild curry soup

Mussels not Muscles

Great soup to dip bread into

Munch Munch Munch

I love a simple easy dish that could be used as a main or tasty appetizer and this little Women’s Weekly recipe that I have amended just a tad knocks your taste buds outta the park. I found it in their Fast Soups cook Book. I’ve only made some minor adjustments like whisking rather than stirring to stop the lumpy lumps and also I’ve changed up the Dill to Parsley. Personally every time I eat Dill I think of MacDonalds. Also if you’ve gotten some gluten free bread handy, this makes a great soup to dunk your bread into once you’ve scoffed all the Mussels.




Serves 2

  • 1Kg black mussels, cleaned with no gross dangly bits
  • 1 cup and then some of white wine, I used an Unwooded Chardonnay as I wanted to drink the left over wine with dinner (original calls for Dry White)
  • 2 tbs butter
  • 8 eschallots, chopped finely
  • 1 tsp curry powder (original says 1/2 tsp), I doubled it for flavour and used Keen’s
  • 1/4 cup gluten free plain flour
  • 1 cup vegetable stock, hot
  • 2 cups water, hot
  • 1 tbs tomato paste
  • 2 tsp cornflour, with enough water to make a liquid (should look like milk)
  • 3/4 cup low fat cream
  • 1 tbs continental parsley, finely chopped
  • Gluten free bread to serve

Pop the mussels and the cup of white wine in a large saucepan, now splash in some more wine, as a cup doesn’t look like much. Bring to the boil then simmer covered for 5 minutes.

Place a bowl under your strainer and drain the mussels, reserve the wine for later. 

In your empty saucepan, melt the butter and cook the onion and curry powder until soft. Add the flour and whisk through for a few minutes.

Cup by cup, add the hot water, the stock and the cup of reserved wine (toss the rest), keep whisking til they’re are no lumps. Add the tomato paste and simmer the soup (uncovered) until it’s starts getting a little thicker.

Add the corn flour mix, once the soup has thickened some more, add the cream and the mussels.

Simmer for a further five minutes (covered). Stirring occasionally to make sure all the mussels get coated at some point.

Ladle the soup into large bowls and sprinkle with the parsley. Munch out with fresh gluten free bread.

Handy Hint: add some peeled prawns and a few pippies if you want to make the dish more filling.

Handy Hint 2: Got gross dangly bits? Here’s a Wikipedia link with a simple step by step process to getting rid of the mussel’s beard.



  1. Sophie Newsome

    I’ve never cooked mussels myself and would generally shy away from a recipe like this, but you’ve made it sound not only delicious but straightforward to make. Can’t wait to try it out!


    • Me too Sophie. I’m quite intimidated by Seafood – terrified I’ll cook it wrong and make people sick. It’s really easy, try to buy your mussels already washed and ready to go. Best bit, the soup isn’t seafoody tasting at all :)


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