Mussels Vichyssoise

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This mussels vichyssoise made with potatoes, canned mussels and garlic is not only exquisite to taste but also easy to prepare! 




  • 1-2 containers of canned smoked mussels
  • Zest and juice of a lemon
  • 1 teaspoon chives, finely chopped
  • 1 teaspoon parsley, finely chopped
  • 1 tablespoon olive oil


  • 3 leeks, whites only, cleaned and chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons (60 ml) butter
  • 1 pound (454 g) new potatoes, peeled and diced
  • 3 cups (710 ml) reserved mussel cooking liquid
  • 1 cup (240 ml) 10% cream
  • ¼ cup (60 ml) whole milk
  • Salt and white pepper
  • ½ lemon, juice

To Serve

  • Crostini/baguette, sliced
  • Olive oil for brushing
  • Salt and pepper to season


For the Mussels 

  1. Remove mussels from can, save the liquid for soup, and dress with lemon zest and juice, chives, parsley and olive oil. Set aside for serving. 

For the Soup

  1. In a heavy soup pot, melt the butter and add the chopped leeks and garlic.
  2. Season with salt and white pepper, stir, then cover and sweat over low heat for about 10 minutes.
  3. Add the reserved cooking liquid from the mussels to the leeks, then add potatoes.
  4. Add the cream, season with salt and white pepper and simmer for 25 minutes.
  5. Blend the soup and pass it through a fine mesh strainer. Stir in the milk and lemon juice.
  6. Put aside to cool slightly and then into the fridge to cool completely, about 1-2 hours.

To Serve 

  1. Serve the soup cold in chilled bowls, garnished with the dressed smoked mussels, fennel fronds and crostini. Enjoy!