Potato and mussel soup

Recipe: Potato and mussel soup

3 minutes to read

Recipe by potatoes.co.nz, a not-for-profit organization


Difficulty: Easy

Ready In: 30 Minutes

Serves: 4


  • 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


  • 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]
Total fat6.8g
– saturated fat1.2g
– sugars 7.6g

For more great soups, see our Recipes.

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