Mussel and Sweet Corn Soup with Cream

Name: Mussel and Sweet Corn Soup with Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Cuisine: International
Ingredients: 500 g cleaned fresh mussels; 2 whole corn cobs, kernels cut off; 1 whole small onion, diced; 2 whole celery stalks, diced; 1 whole carrot, diced; 1 tbsp olive oil; 1 l fish or seafood broth; 150 ml heavy cream; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp parsley, chopped; 1 whole lemon, cut into wedges

Mussels and sweet corn simmer in a light broth with onion, celery and carrot, finished with cream and parsley.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes 4 bowls

Jump to Recipe

Mussels and sweet corn simmer in a light broth with onion, celery and carrot, finished with cream and parsley. The source URL says clam soup but its ingredient list and method use mussels, so the recipe follows the actual source ingredients. Add cleaned mussels only once the broth is simmering and discard any that remain closed after cooking. Serve with lemon and bread while the soup is hot. Warm oil in a soup pot and cook onion, celery and carrot 7 minutes until tender. Add seafood broth and corn kernels; bring to a simmer and cook 8 minutes. Add cleaned mussels, cover and steam 5 to 7 minutes until shells open; discard unopened mussels.

How to tell when it is ready

Ladle into bowls, scatter parsley and serve with lemon wedges.

Tips

Warm oil in a soup pot and cook onion, celery and carrot 7 minutes until tender.
Add seafood broth and corn kernels.
Add cleaned mussels, cover and steam 5 to 7 minutes until shells open.
Lower heat, stir in cream and warm gently.

Troubleshooting

If mussels do not open, discard them.
If cream splits, keep heat low and avoid boiling.

Substitutions

Use clams if desired and follow their cooking cues.
Use vegetable broth for fish broth.

Variations

Add diced potato.
Use smoked paprika for gentle warmth.

Serving suggestions

Serve with crusty bread.
Add lemon wedges.
Scatter parsley.
Pair with a green salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly up to 1 day; remove mussels from shells before storing and reheat gently.

Storage

Refrigerate promptly up to 1 day; remove mussels from shells before storing and reheat gently.

Food safety

Discard mussels that do not open during cooking; keep shellfish cold and avoid cross-contamination.

Frequently asked questions

How do I know mussel and corn soup with cream is ready?

Ladle into bowls, scatter parsley and serve with lemon wedges.

How should I store mussel and corn soup with cream?

Refrigerate promptly up to 1 day; remove mussels from shells before storing and reheat gently.

Serve with crusty bread. Refrigerate promptly up to 1 day; remove mussels from shells before storing and reheat gently.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Mussel and Sweet Corn Soup with Cream