Friday March 17, 2023
3 minutes to read
Recipe by potatoes.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp olive oil
- 1 onion, peeled and diced
- 4 general purpose potatoes, washed and diced
- pinch of salt
- ½ tsp ground black pepper
- 3 cups water
- ¼ cup gluten free tomato sauce
- 1 cup water
- 12 cooked mussels, sliced in half
- 2 Tbsp lite coconut milk, optional
- sliced spring onion for garnish
Instructions
- Heat oil in a large heavy-based saucepan, add onions and stir fry until just cooked.
- Add potatoes, salt and pepper, first measure of water and tomato sauce.
- Simmer for 25-30 minutes or until potatoes are cooked.
- Add second measure of water and the mussels.
- Heat to steaming hot, remove from heat, add coconut milk and serve.
Cook mussels:
- 12-14 fresh unopened mussels in the shell, beard removed and rinsed.
- Place ½-1 cup water in a large saucepan and bring to the boil.
- Add mussels and put on the lid. Reduce heat and steam for 5-10 minutes.
- When mussels have opened they are cooked. Do not use any mussels that have not opened.
- Remove from saucepan, cool and remove from shell.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 235.08kcal |
| Total fat | 6.8g |
| – saturated fat | 1.2g |
| Carbohydrates | 35.8g |
| – sugars | 7.6g |
| Fibre | 3.3g |
| Gluten | 0g |
| Sodium | 854g |
For more great soups, see our Recipes.
