Cream of Asparagus with Mussels and Garlic Croutons

Cream of Asparagus with Mussels and Garlic Croutons

  • Preparation 30 min
  • Cooking 25 min
  • Servings 6

A huge share of Canada’s mussel production is exported and not consumed at home—a shame when you consider that farmed mussels are not only one of the most sustainable seafoods, but also delicious and simple to prepare. These plump, tender, white-wine-poached mussels do the heavy lifting in a velvety soup that’s good to the last spoonful, especially at the height of asparagus season.

Featured in RICARDO Magazine SPRING 2019 (p. 58)
  • Nut-free
  • Egg-free



  • Garlic Croutons

    • 12 thin baguette slices
    • 2 tbsp (30 ml) olive oil, plus more for serving
    • 1/2 garlic clove
  • Mussels in White Wine

    • 1 shallot, chopped
    • 1/2 garlic clove, chopped
    • 1 tbsp butter
    • 1/2 cup (125 ml) dry white wine
    • 2 lb (900 g) mussels, cleaned
  • Cream of Asparagus

    • 1 leek, white part only, thinly sliced
    • 1 tbsp butter
    • 4 cups (1 litre) chicken broth
    • 1 potato, peeled and diced
    • 2 lb (900 g) green asparagus, trimmed and cut into pieces
    • 1 tbsp parsley, chopped


  • Garlic Croutons

  • Mussels in White Wine

  • Cream of Asparagus

Note from Ricardo

Eco-friendly tip: Farmed mussels are green machines! They absorb harmful surplus nutrients (like carbon dioxide and nitrogen) and help reduce greenhouse gases as a result.

Personal Note

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