Mussel soup with artichoke tartines

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

Mussel soup is reliably delicious, but this is unusual and pretty as well. You can assemble the tartines in advance (stopping short of the final grilling) and make the soup without adding the mussels, cream and spinach. Then, when you want to eat, add these to the liquid and reheat, and put the tartines under the grill.


  • 500 g mussels
  • 250 ml cider
  • 2 tbsp


  1. Prepare the mussels: scrub each one, removing any sand or seaweedy ‘beards’. Discard any open mussels that refuse to close even when given a sharp tap. Rinse well under cold water. Put the mussels in a saucepan with a close-fitting lid. Pour over the cider and close the lid. Cook over a high heat for 3–4 minutes, shaking the pan regularly.
  2. Drain, reserving the