Slow Cooker Mussel Soup with Saffron

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:10 h
  • Ready In: 4:20 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    15.1 g
  • Cholesterol

    73.6 mg
  • Fat

    20.1 g
  • Fiber

    3.0 g
  • Protein

    24.6 g
  • Saturated Fat

    10.3 g
  • Serving Size

  • Sodium

    377.0 mg
  • Sugar

    0.5 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.7 g
  • Potassium

    478.8 mg
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Slow cooker mussel soup with saffron. Tasty soup with mussels and herbs cooked in a slow cooker. You may also like German Potato Soup, another delicious soup cooked in a crockpot.

Why Mussel Soup with Saffron is the Perfect Winter Meal

This recipe is perfect for a cold winter day and it’s easy to make too. You just need to set it up in the morning and by the time you get home, it will be ready to eat!

This soup is made with mussels, garlic, onion, white wine, clam juice, and saffron. The saffron makes this dish stand out from other soups because of its unique flavor.

How to Make Mussel Soup in a Slow Cooker

Mussel Soup with Saffron is a delicious and flavorful dish that is easy to make. The slow cooker allows the flavors to meld together and creates a rich and hearty soup. To make it, you will need 2 cups of clam juice and 1/4 cup of dry white wine to enhance the taste of the mussels.

Start by preparing the vegetables. Finely chop 1/2 cup of carrot and chop 1/2 cup of celery. Slice 4 green onions and mince 1 clove of garlic. These vegetables will add depth and texture to the soup.

Next, prepare the mussels. Clean them thoroughly and remove any beards or debris. Rinse them under cold water and discard any mussels that are open or cracked.

In the slow cooker, combine the clam juice, white wine, chopped carrot, chopped celery, sliced green onions, and minced garlic. Stir well to combine the flavors.

Cover the slow cooker and cook on high heat for 3-4 hours, adding mussels during the last 15 minutes to cook. Discard any mussels that have not opened after cooking.

Once the mussels are cooked, remove them from the slow cooker and set aside. Ladle the soup into bowls, making sure to distribute the vegetables evenly. Place a few mussels on top of each bowl of soup.

Garnish with fresh parsley and serve hot. This Slow Cooker Mussel Soup with Saffron is a delightful and satisfying dish that is perfect for a cozy dinner or a special occasion. Enjoy!

Mussel Soup Serving Suggestions

Once you have prepared your delicious soup, it’s time to think about how to serve it. Here are a few serving suggestions to enhance your dining experience:

1. Crusty Bread: Serve it with a side of crusty bread, such as a baguette or ciabatta. The bread can be used to soak up the flavorful broth and add a satisfying texture to each bite.

2. Garlic Butter: Prepare a simple garlic butter to spread on the bread. Melt butter in a small saucepan and add minced garlic. Cook until fragrant and then brush the garlic butter onto the bread slices. This will add a delicious garlic flavor that complements the mussels.

3. Fresh Herbs: Sprinkle some fresh herbs, such as parsley or chives, on top of the soup just before serving. The vibrant green color and aromatic flavors will add a pop of freshness to the dish.

4. Lemon Wedges: Serve it with lemon wedges on the side. Squeezing a bit of lemon juice over the mussels and broth will brighten the flavors and provide a tangy contrast.

5. Wine Pairing: Pair your mussel soup with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. The acidity and fruity notes of the wine will complement the flavors of the soup.

These serving suggestions will elevate your Mussel Soup and make it a memorable meal. Enjoy the rich flavors and the company of loved ones as you savor this delightful dish.

How to Store Leftovers

After enjoying your Mussel Soup, you may have some leftovers that you want to save for later. Here are some tips on how to store your mussel soup to maintain its freshness and flavor:

1. Refrigerate Promptly: Once the soup has cooled down, transfer it to an airtight container and place it in the refrigerator. It’s important to refrigerate the soup within two hours of cooking to prevent bacterial growth.

2. Portion Control: If you have a large batch of soup, consider dividing it into smaller portions before storing it. This will make it easier to reheat only what you need and avoid waste.

3. Freezing Option: If you don’t plan on consuming the leftovers within a few days, you can freeze them for longer storage. Pour it into freezer-safe containers or resealable bags, leaving some space for expansion. Label the containers with the date and freeze for up to three months.

4. Thawing and Reheating: When you’re ready to enjoy the leftover mussel soup, thaw it overnight in the refrigerator. Once thawed, reheat it on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.

Slow Cooker Mussel Soup with Saffron


  • 2 cups (500 ml) clam juice
  • 1/4 cup (60 ml) dry white wine
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped celery
  • 4 green onions sliced
  • 1 clove garlic, peeled and minced
  • 1 bay leaf
  • 10 saffron threads, crumbled
  • 2 pounds (960 g) mussels, scrubbed
  • salt and cayenne pepper to taste


Step 1

In a slow cooker, combine all ingredients, except mussels. Mix well.

Step 2

Cover the slow cooker and cook in a high-heat setting for 4 hours. Add mussels and during the last 15 minutes cook.

Step 3

Discard bay leaf and any mussels that have not opened. Season with salt and cayenne pepper. Serve slow cooker mussel soup hot.

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