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Chilean Mussels, White Wine, and Merquen Tomato Soup

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Yields: 8 servings

2 pound (1 Kg.) of chopped Roma tomatoes

½ cup (125 Grams) of Chilean Tomato Paste

4 tablespoons (60 ml.) Chilean Extra Virgin Olive Oil

1 ½ cup (325 ml.) Chilean White wine

1 ½  table spoon (23 grams)  Merquen (or another hot, smoky spice to substitute)

4 pounds fresh Chilean Mussels (cleaned)

1 cup (250 Grams) of peeled and chopped Spanish onions

1 cup (250 Grams) of peeled and chopped carrots

¾ cup (200 Grams) of chopped celery

3 cloves of mashed garlic

½ bunch of fresh basil

2 bay leaf

2 cup fish stock (or concentrate)

Salt to taste

Black pepper to taste

Ground nutmeg to taste

¾ cup (200 ml.) of heavy cream

½ bunch fresh cilantro


In a large frying pan, cook onions, carrots and celery in extra virgin olive oil for 5 minutes.

Add the tomato paste, garlic, bay leaf, basil, merquen and stir well.

Add the chopped *pear*, roma tomato, mix and cook for 5 more minutes.

Add the white wine and reduce the whole preparation.

Add the fish stock and cook for 30 minutes on high heat.

While the base of the soup is cooking, put the mussels, already cleaned, in a large pot with the rest of the white wine. Cover the pot and cook the mussels for 12 minutes.

Remove the pot from the heat and discard the shells, leaving only the meat in a bowl. Save the mussels stock and add it to the soup.

Check the mussel shells, removing any possible residue.

Mix the clean mussels with the cream and the fresh chopped cilantro. Put to the side.

Once the soup base is ready, blend in a food processor and then strain through a sieve.

Season the soup with salt, pepper and nutmeg. Cover to keep hot.


In a bowl of soup, place 2-3 table spoons of the mussels mix. Then pour the hot soup.

Suggestion: Serve with fresh warm baguette.

Recipe created by Chef Guillermo Muñoz for our New York #NowInSeason Celebration Dinner.