Mussels are a dense nutrition source – though many often overlook them. I was inspired to make this mussel soup, because I was looking to include a wider variety of seafood in my diet. In this recipe, you will get all the flavor of the jalapeños, all the nutrition of the mussels, and the health benefits of the parsley.

I also distilled this down into as few steps as possible, since I don’t want to spend days in the kitchen. In addition, the  bone broth in this soup is great for healing a leaky gut, reducing inflammation in the body, and tastes delicious. Mussel soup is somewhat unique, as many don’t think to combine mussels into a soup.

If you want to make your own bone broth, be sure to check out this guide. Not only is homemade bone broth economical (after all, you’re using your own leftover bones) – it is a nice, warm way to spend an afternoon. For any amateur chefs out there, this recipe is also highly modifiable. This means you can throw in your own mix of preferred vegetables, herbs and spices.

And if you want over 80 delicious and nutritious recipes – just like this one – be sure to check out my new book, The Bone Broth Cookbook. The book features over 80, Whole30® compliant, original bone broth recipes. It also has 400 scientific references, 80 amazing color photographs, and nearly 400 pages of important bone broth information. This is truly a ‘can’t miss’ book.

And if you don’t want to make your own bone broth, check out Kettle And Fire – they have 100% grass fed and organic bone broth, available to buy from anywhere in the world! Use it in this very recipe, to experience the health benefits of cooking with an extremely high quality bone broth. I hope you enjoy this delicious (and nutritious) recipe.

If you’re feeling really frisky, throw in even more spice – like a habanero pepper or some curry powder. Just make sure you have a few glasses of water nearby!


Mussel Soup

Mussel Soup

Serves about 6 people


6 cups bone broth

2 jalapeños, seeded and sliced

4 cups mussels, cut into chunks

1 tablespoon cilantro

4 tablespoons coconut oil

1 tablespoon parsley

*Add your favorite vegetables, herbs and spices


1. In a large pot, pour in the broth and bring to a simmer over low heat. Once simmering, place the jalapeños, cilantro and parsley into the pot.

2. Add the mussels and coconut oil, and simmer until the mussels open. Once cooked, ladle the soup into bowls, and enjoy!

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