Killary Mussels soup a la Provencal

Killary Mussels soup a la Provencal

“- We love Mussels -“ They are delicous, cook in no time, and are the most sustainable seafood to enjoy. This Mediterranean inspired shellfish broth is a simple, one pot recipe, making great use of all the super fresh & amazing locally grown vegetables we can enjoy at our markets at the moment.

Feel free to adjust and adapt this recipe according to what is available in your pantry. “with or whitout chicken stock… “

Add Clams or chunks of meaty fish like Monk or Ling. A few chickpeas wouldn’t go astray …

Your only commitment to our recipe is to make sure you have an ample supply of freshly toasted bread, rubbed with a clove of garlic, to mop up all the delicious moorish juices.



  1. Mussels 1 Kg to serve 3-4 starter plates or 2- 3 mains according to size & appetite .
  2. Tin of chopped tomatoe
  3. 1/2 glass of white wine
  4. 1 large Finely chopped onion, 1 crushed garlic clove
  5. Market catch: celery stick, fennel bulb, cherry tomatoes, 1 carrot
  6. Optional: Chicken stock / saffron / fennel seeds
  7. Olive oil
  8. Chopped parsley or scallion for garnish


  1. 1 Begin with your tomato broth in a deep saucepan. - Add your finely chopped onions to the olive oil, brown for a few minutes - Add crushed garlic and the very finely diced vegetables. - Stir fry together for a few minutes. - Wet with the white wine and evaporate before adding the tomatoe tin, the optional chicken broth to which you may add a few strands Saffron… Turn the heat down to medium and stew until it thickens.
  2. 2 Once your tomatoes sauce has reduced, add you mussels or other seafoods. Cover with a lid and cook until all mussels are open, giving one stir in between. Mussels are important to this dish, as they will release all their delicious mussel cooking liquor. If only using clams or fish, add extra chicken stock. Mussels will render plenty salty liquor. No seasoning required…
  3. 3 While your mussels are cooking, toast a few slices of thick bread in the oven. Rub with a garlic clove once crispy
  4. 4 Serve in individual bowl, sharing evenly the mussels, veg and the broth. Garnish with parsley. Serve and enjoy .

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

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