Reprinted with permission from Six Courses: An Entertaining Life by Regina Charboneau
YIELD: 6 servings
INGREDIENTS
2 pounds fresh mussels
2 tablespoons butter, to cook the mussels
2 tablespoons shallots, finely chopped
1 handful of chopped parsley, plus more to garnish
1 cup dry white wine
2 tablespoons butter, to cook the onions
1 onion, finely diced
1 small carrot, finely chopped
1 leek, white part only, finely sliced
1 fennel bulb, finely diced (or substitute 1 teaspoon fennel seeds)
1 tablespoon all-purpose flour
1 sprig of thyme
2 cups pre-made seafood or fish stock
1/4 cup chopped tomatoes
1 star anise
1 cup heavy cream
1 pinch of saffron threads, finely chopped
METHOD
Scrub the mussels to remove any grit stuck to the shells. Cut off the beards, a hairlike seaweed, from the clasp of the mussel.
Heat the butter in a large pot over medium heat. Add the shallots and cook for 2 minutes. Add the parsley and wine and increase the heat to high, bringing the liquid to a boil.
Add the mussels to the pot. Coat them in the liquid by stirring with a wooden spoon. Cover the pot with a lid and cook the mussels for 5-6 minutes, shaking the pot occasionally. When the mussels are cooked, transfer them to a bowl.
Strain the remaining cooking juices through a fine mesh sieve into a bowl to remove any grit and save the liquid.
In a separate pot, melt the butter over medium heat. Add the onions and cook for 2 minutes to add more flavor before adding the carrots, leek and fennel. Cook the vegetables on low, stirring occasionally, until they become soft and translucent, approximately 5 minutes. Stir in the flour to thicken slightly, then add the thyme.
Pour the reserved mussel juice and fish stock into the pot with the vegetables, followed by the chopped tomatoes. Stir to combine the ingredients and bring to a boil. Add a sprinkle of pepper and simmer for 15 minutes to concentrate the flavors and thicken the soup. Using an immersion blender, blend the soup until you can filter it through a fine mesh sieve into a medium-sized saucepan.
Place the saucepan over high heat and add the star anise, cream and saffron. Bring the soup to a simmer and cook for 10 minutes.
To serve: Place a handful of shelled mussels in each serving bowl and ladle the soup over.
Chef Regina Charboneau’s latest book, Six Courses: An Entertaining Life, features 28 menus and more than 200 recipes, taking readers through the defining chapters of her culinary and personal life. From her Southern roots in Natchez to adventures in Alaska, Paris and beyond; to cooking for and becoming lifelong friends with Mick Jagger, Julia Child, Tim Curry and more, Regina’s journey is marked by resilience, innovation and her passion for cooking and people at her table.
Charboneau will bring her expertise to Atlas Ocean Voyages World Traveller during its 10-night Rome to Barcelona July 30, 2026, Epicurean Expedition. During these expeditions, guests can enjoy intimate programming, including live cooking demonstrations, tastings and the signature Yachtsman Cook-Off, where Charboneau serves as a judge.
