Creamy mussel soup

BE INSPIRED by the flavours of the West Coast with this mussel soup recipe from a new South African cookery book.

Christine Capendale’s Everyday Delicious: Inspired by the West Coast uses techniques and ingredients to turn ordinary meals into dishes that will make you feel like you are on holiday.

As well her beloved West Coast, she also is inspired by her travels and shows the reader how to replicate the flavours and tastes of Thailand, Vietnam and India in our everyday cooking.


500g frozen mussels on the half-shell

60g butter

1 small onion, chopped

80ml cake flour

1 litre chicken stock

300ml milk

20ml fresh cream

3 bay leaves

few saffron threads (optional)

5ml fish spice

salt and black pepper

50ml white wine

fresh dill to garnish


Wash the mussels very well and remove the meat from most of the shells. Keep a few mussels on the shell but make sure they are well scrubbed and clean.

Melt the butter in a saucepan and sauté the onion. Add the flour and stir well.

Add the chicken stock, milk and cream and mix very well to prevent lumps. Cook on a low heat until the soup starts to thicken. Stir continuously.

Add the mussels, bay leaves and the saffron (if using) and simmer for 10 minutes on a very low heat.

Add the seasoning and wine and simmer for a few more minutes.

Garnish with dill and serve immediately. Serves six.

Everyday Delicious: Inspired by the West Coast is published by Human & Rousseau and retails for R230.

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