Mussel Minestrone

A flavorful twist on classic minestrone soup featuring fresh mussels, curry powder, and seasonal vegetables in a wine-enriched broth. Served with buttered sourdough and mango chutney for a sophisticated comfort meal.

4 servings

52 min

Published October 4, 2025

Ingredients

•50 g unsalted butter
•1 small onion
•½ whole zucchini
•1 whole carrot
•¼ whole rutabaga
•1 small leek
•2 sticks celery
•2 teaspoons curry powder
•1 whole bay leaf
•150 ml dry white wine
•450 ml fish stock
•500 ml water
•500 g mussels
•1 bunch parsley
•4 tablespoons Greek yogurt
•4 slices sourdough bread
•4 teaspoons mango chutney
•100 g butter

Cooking Instructions

1.
Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour.
10 min
2.
Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third.
32 min
3.
When you're ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup.
5 min
4.
Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.
5 min

Ingredients

•50 g unsalted butter

•1 small onion

•½ whole zucchini

•1 whole carrot

•¼ whole rutabaga

•1 small leek

•2 sticks celery

•2 teaspoons curry powder

•1 whole bay leaf

•150 ml dry white wine

•450 ml fish stock

•500 ml water

•500 g mussels

•1 bunch parsley

•4 tablespoons Greek yogurt

•4 slices sourdough bread

•4 teaspoons mango chutney

•100 g butter

Cooking Instructions

Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour.

10 min

Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third.

32 min

When you're ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup.

5 min

Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.

5 min