Cook’n with Class Mussels Saffron and Leek Soup
Let’s Eat the World · Provencal Recipes · Soup · TasteCook’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
This is an easy cream-based soup with mussels and the gentle flavours of leek and saffron.
Equipment
Ingredients
- 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 shallot(s) (diced)
- 2 tbsp parsley (finely chopped)
- to taste salt and pepper
- 1 L (4 cups) dry white wine
- 2 tbsp butter
Instructions
- 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.
Notes
The key to this soup is not overcooking the mussels. Serve warm with some crusty bread and a green salad.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Street Art in Aix-en-ProvenceRelated Provence Articles
Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise
April 13, 2018
This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has similar roots. The game is …
Springtime Chilled Pea Soup with Crispy Prosciutto
March 22, 2018
This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl. …
A Savoury Melon Soup Starter
May 30, 2016
Giuseppina Mabilia, who blends a fusion of tastes from Italy and Provence at her cooking school Venise en Provence shares this recipe for a savoury, cold melon soup. Perfect for a starter in the heat of summer, or for lunch. …
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
No Comment