Irish Oyster Soup with Mussels and Samphire


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ah, as a true Irish woman I didn’t want to keep an oyster soup recipe from you.

I also add mussels, but you can leave them out and add an entire crate of oysters, if you wish. Eat the soup on St Patrick’s Day, but actually any other day will do too.


  • 2 shallots, chopped
  • 2 tbsp butter
  • 2 garlic cloves, chopped
  • 2 tbsp plain (all-purpose) flour
  • 1 bottle beer (not dark beer)
  • 2 tbsp smooth or grain mustard
  • 750 ml (25 fl oz/3 cups) fish stock
  • 125 ml (approx. 4 fl oz/ cup) cream
  • 2 waxy potatoes, peeled and cubed
  • 1 carrot, peeled and cubed
  • 200 g (7 oz) mussels, cooked, without shell (from the fishmonger)
  • 200 g (7 oz) samphire (glasswort/seabean)
  • 12 oysters or more (shucked)
  • 2 tbsp chives, finely chopped
  • freshly ground pepper and salt


In a heavy-based pan, braise the shallots in the butter and add the garlic when the shallots have turned a golden brown. Leave to sauté for a minute and add the flour. Continue to stir until the flour has absorbed all of the butter. Slowly add the beer and stir until the mixture thickens. Fold in the mustard, followed by the stock and cream. Add the potatoes and carrot, bring the soup to a boil and turn the heat to low and leave the soup to simmer for 30 minutes. Then add the mussels and heat thoroughly. You can keep the soup in the refrigerator until served.

Heat the soup again before serving. Add the samphire, and heat briefly. Open/shuck the oysters (if necessary) and leave to poach in the hot soup for 1 minute before serving. Immediately serve the soup, sprinkled with the chives and pepper.