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6 servings, 1/6 recipe each
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Stir 2 Tbsp. chopped fresh parsley into hot soup just before serving.
Serve with baguette slices.
Serve with lemon wedges; squeeze over individual bowls of soup.
Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.