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IMG_4034 Welcome to the first recipe of 2016, and happy new year! I am not super keen on eating seafood, as many of you know… but I am slowly coming around to the idea of it thanks to a gorgeous friend of mine who introduced me to how yummy salmon can be (I actually ate this and loved it!). It might seem strange that I would choose to cook a mussel recipe for my first recipe of 2016, but the biggest part of why I love doing what I do is that I get to feed the people I love – and my Dad and Michael loooove seafood.

This is a low carb/high fat style recipe, but I have provided some hints in the notes on how to make it a lower calorie dish, as well as seafood free. I hope you all love the French mussels and I cant wait to see pics!

Love Nik xx

5 from 1 vote

skinnymixer's LCHF French Mussels

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Author: Skinnymixers
Recipe type: Seafood
Cuisine: French
Servings: 4 -6


  • 1 garlic clove peeled
  • 200 g brown onions peeled, quartered
  • 80 g unsalted butter cubed
  • 800 g water
  • 2 tbsp chicken stock concentrate or liquid chicken stock
  • 1 red apple quartered (optional)
  • 1 kg black mussels debearded
  • 80 g crème fraîche or sour cream
  • a handful of chopped fresh parsley


  • Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on.
  • Add onion to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
  • Add butter and cook for 10 min/100°C or 212°F/speed 1/MC off.
  • Add water, chicken stock and apple to mixer bowl, cook for 15 min/steaming temp/speed 1/MC on.
  • Remove apple from the broth and discard, put prepared mussels into the deep steaming tray, put it in place and cook for 5-7 min/steaming temp/speed 2 or until mussels are opened.
  • Set mussels aside, add crème fraîche and parsley to soup, stir for 10 sec/speed 3/MC on. Pour hot soup over mussels and enjoy.


If you prefer a lower calorie dish, you can easily halve the amount of butter and crème fraîche if you prefer.
If you dont like seafood, you can easily just make this soup without the mussel step - its delicious on its own! You could also use prawns, white fish or poach chicken in the broth during step 4.
Bellini Users
Use your blunt blade for this recipe.
At step 2 add on chopping time if required.
At step 4 if using an Intelli, you'll need to use ST temp and if using a Supercook, use 120°C or 250°F.
At step 5 if using an Intelli, pop a tea towel over the steamer, use ST temp, speed 3 and cook for longer if required. If using a Supercook, use 120°C or 250°F and speed 3.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's LCHF French Mussels
Amount Per Serving (345 g)
Calories 421 Calories from Fat 255
% Daily Value*
Fat 28.3g44%
Saturated Fat 16.9g106%
Sodium 1720mg75%
Carbohydrates 9.6g3%
Sugar 4.2g5%
Protein 30.9g62%
* Percent Daily Values are based on a 2000 calorie diet.




  1. I cooked this today, first time ever cooking muscles, I’d maybe be a bit lighter with the stock next time, but it was a easy, very tasty meal. Worth a try if you like seafood, my kids 5, 3 & 2 loved it, husband won’t eat anything that looks creamy so I did his in chili & tomatoe mix
    Thank you for the recipe

  2. Thanks for this amazingly easy and delicious recipe. I always bought the canned mussels, (yes I know, EEEEEW, all that oil!!) just because I was never confidant enough to make mussels myself, but NEVER again!! Hubby had seconds and already requested it for tomorrow. Definitely a winner in my house.

  3. I don’t have crime fraiche or sour cream at home, would I be able to substitute with coconut cream or is it a trip to the shops for me?

  4. Is there anything you can’t do? Made this tonight with prawns & it rocked!!! The broth is super tasty & the prawns cooked to perfection. It’s so on our menu for future.
    Thank you!

  5. We this tonight with seafood marinara mix it was delicious shame some of my kids were too tired to appreciate it

  6. A music festival for the tastebuds, so delicious. For mussels that don’t quite open wide put these at the bottom of your dish and cover with broth, by the time you get to them they will of opened. Would be equally delicious with scallops, prawns etc.

  7. Made this tonight using prawns instead of mussels and used veg stock (it’s all I had) both hubby and I loved it we devoured the whole lot between us def will be making again Thanx Nic for a wonderful dish

  8. Made this tonight for Hubby & I, The broth is moorish , compliments the mussels superbly. I made the thermie baguette to mop up the flavours. Simply Delicious, thanks again Nik xx

  9. I made this tonight in my Kenwood kCook and added prawns and fish as well as the mussels. The family really enjoyed it. Lots of flavour. We served ours with brown rice. Kids aged 2 and 8 smashed it! Thanks Nik.

  10. Nik, as with all your other recipes, these look yum! Looking forward to making them.

    What would you serve these with? Or are they a meal by themselves? My husband wont think they are enough unless I serve something with them… suggestions welcome (he is not LCHF or anything, but I am)

  11. This looks amazing, thanks so much Nik! If I was to try the recipe with peeled green prawns, do you think it would take about 5-7 minutes to steam in the tray as well? Thanks again and happy new year!

  12. This is delicious – made it exactly as instructed – had with homemade crusty bread – amazing – everyone was mopping the broth up – loved it – next time might add in prawns & scallops or even crayfish !! Thank you Nik xx

  13. I just showed the pic to my hubby & he’s like “yeah, I’d eat them!” Which translates as “HELL YEAH!!!!!!”
    Can’t wait to cook them. Thanks heaps for sharing.

  14. Oh aaaah I am French but I don’t eat mussels. Very grateful though if you are going down the French path 😉 and I will try without mussels. Merci beaucoup 🙂

      1. Oh oui oui! I can’t wait for your Little taste of France!
        I made the prawns tonight! I have never eaten so many prawns in my life! My big adult boys and my husband polished the rest off. I think with the prawns it needed more salt in the sauce.
        I am wondering about trying with half stock, half white wine? What do you think Nik?
        How do we post photos here? Or is it just on the FB page?
        Thank you again 🙂

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