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Saffron Mussel Bisque

Rated as 4.73 out of 5 Stars

"Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley."
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1 h 10 m servings 205
Original recipe yields 6 servings


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  1. Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
  2. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
  3. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
  4. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Nutrition Facts

Per Serving: 205 calories; 10.4 9 9.7 27 343 Full nutrition

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Read all reviews 9
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Best soup Ive ever had! I added a cup of chopped celery in with onion and leek. Put minced garlic in when steaming the mussels I also used a cup of clam juice and only a half a cup of chicken ...

Decided to give this bisque a try and I loved it! The onion-y flavor from the leeks and the fenugreek spice paired very nicely with the mussels. My change to the recipe was using coconut milk in...

Made this and my family and I couldn’t get enough of it. Shared a little with some co-workers and now everyone at work is asking for the recipe. Huge hit with everyone. My family asked for it tw...

Nice easy soup to make with lots of flavour. Will make again.

I made mine with added chorizo and collard greens ..... delicious

I didn't have all of the fancy spices because I'm on a tight budget; I only used garlic, butter, olive oil, heavy cream, onions, and, of course, mussels. It still turned out AMAZING. Absolutely ...

Wow this is so amazing! I can't shut up about how much I enjoyed this. It was worth an extra trip out to get saffron. I used shallot instead of leek. I also omitted the water because I wanted it...

Straightforward and excellent. I added a little garlic powder during the step 1 (cooking the mussels in the diluted wine). I used a sweeter German white wine and it was good, though I suspect it...

Ok. Wasn't too thrilled.