Five-minute mussels soup is a weeknight miracle — briny mussels, sweet cherry tomatoes, and Italian seasoning in a buttery fish broth, all done in one pot before the kettle boils. It is light yet deeply savory, and the pressure cooker makes it genuinely fast.
5-Minute Mussels Soup
(Total Time: 5 MIN| Serves: 3)
Ingredients:
7 oz (198.5 g) mussels, defrosted and cleaned
¼ cup fish sauce
4 cups (960 ml) fish stock
1 cup (240 ml) cherry tomatoes, chopped
2 tbsp (30 ml) butter
Spices:
2 tsp (10 ml) Italian seasoning
¼ tsp stevia powder
Directions:
- Rinse well and clean the mussels. Drain in a large sieve and place in the pot.
- Sprinkle with Italian seasoning and stevia extract. Pour in the fish stock and soy sauce and add cherry tomatoes. Stir well and seal the lid.
- Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
- When done, perform a quick pressure release and open the lid. Stir in the fish sauce and serve immediately.
- Optionally, sprinkle with freshly chopped parsley before serving.
Per Serving(Calories 404| Total Fats 21.3g | Net Carbs: 5g | Protein: 44.6g |Fiber: 1.3g)
Pro Tips
- Thaw and clean the mussels properly first, discarding any that stay open — a gritty shell ruins an otherwise silky broth.
- Season the mussels with the Italian seasoning and stevia before the stock goes in so the flavor clings to the shells as they open.
- The fish sauce goes in after cooking, off the heat — it keeps its bright, funky punch instead of mellowing into the stock.
- Serve the moment the lid opens; mussels toughen quickly once they are out of the heat.
Frequently Asked Questions
Can I use fresh mussels instead of frozen?
Yes — scrub and debeard them first, and give the pot an extra minute or two at pressure since fresh shells start cold.
What can I use instead of fish stock?
A light seafood or vegetable stock works. Just taste before salting, since the fish sauce already brings plenty of brine.
Is this soup really ready in 5 minutes?
Yes — mussels are at their best barely cooked, and one quick round of pressure is all they need to open and become tender.
Can I add anything to make it a fuller meal?
Keep it paleo by ladling it over roasted cauliflower or extra cherry tomatoes — the broth is rich enough to carry them.
Recipe Card
Ingredients
Method
- Rinse well and clean the mussels.
- Drain in a large sieve and place in the pot.
- Sprinkle with Italian seasoning and stevia extract.
- Pour in the fish stock and soy sauce and add cherry tomatoes.
- Stir well and seal the lid.
- Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
- When done, perform a quick pressure release and open the lid.
- Stir in the fish sauce and serve immediately.
- Optionally, sprinkle with freshly chopped parsley before serving. Per Serving(Calories 404| Total Fats 21.3g | Net Carbs: 5g | Protein: 44.6g |Fiber: 1.3g)
