Cook'n with ClassProvencal RecipesSoupTaste

Cook’n with Class Mussels Saffron and Leek Soup

Cook’n with Class opened its second location (Paris was the first) in Uzès in 2015.  In 2016, they are offering a series of 5-day (7-night) culinary holidays based out of the Uzès location. The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets.

This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!

Mussels Cream Soup with Saffron and Leek @Cooknwithclass

Mussels Cream Soup with Saffron and Leek

blankLet’s Eat the World - Cook’n With Class Experiences
This is an easy cream-based soup with mussels and the gentle flavours of leek and saffron.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine French, Provencal
Servings 6 People



  • 500 g (52.9 oz) Mussels
  • 2 Leeks
  • 300 g (10.6 oz) Potatoes
  • 1/4 L (1 cup) heavy cream (35%)
  • 1 Bouquet Garni
  • A few pistils saffron (or 1tbsp Madras curry)
  • 2 Shallots (diced)
  • 2 tbsp Parsley (finely chopped)
  • to taste Salt and Pepper
  • 1 L (4 cups) Dry White Wine
  • 2 tbsp Butter


  • In a large saucepan, add: Cleaned live mussels, white wine, bouquet garni, shallots and parsley.
  •  A little bit of pepper.
  • Cover and cook on high heat until the mussels open (not too long or you will have rubbery mussels and don't put salt yet.)
  • Drain the juice from the mussels and reserve.
  • In a heavy saucepan add the thinly chopped leeks with 2 tbsp of butter, cook on medium heat for 5 minutes then add the chopped potatoes, add the mussel broth, cream, saffron and a pinch of salt.
  • Cook on low heat for 20 minutes and until the potatoes are tender.
  • Remove the mussels from their shells and keep then aside.
  • When the soup is cooked, taste, rectify the seasoning and add the mussels you set aside, reheat quickly so you can serve it warm.


The key to this soup is not overcooking the mussels. Serve warm with some crusty bread and a green salad.
Keyword Seafood Recipes, Soups
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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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