Mussel and Potato Soup

Mussel and Potato Soup

Posted 2016-06-16 by finyfollow

I wanted an unusual soup - not the ordinary run of the mill, and decided to use mussels as I normally cook them in a tomato sauce.

It turned out really delicious though slightly thick, and was great on the cold nights we have been having here in Western Australia.

Preparation Time: 35 minutes
Cooking Time: 30 minutes
Makes: 4 servings

1 kg pack cleaned mussels (Coles)
50 g butter
3 rashers shortcut bacon
1 shallot
1 garlic clove, chopped
30 g plain flour
225 g potatoes, peeled, thinly sliced
50 g pasta - I used bows
150 g double cream
½ tbsp lemon juice
1 egg yolk
2 tbsp parsley, chopped, garnish
Lemon wedges (optional), garnish

  • Although the mussels are cleaned and debearded, I scrubbed them again and found little pieces of beard on some.

  • Bring a large pot of water to the boil, add a bit of oil and the mussels.

  • Add some salt and pepper and cook till they open which was only about a minute for most.
  • Mussels should be open, or partly open like this otherwise discard

  • Discard any that do not open at all.

  • Drain the mussels but keep the liquid for later.

  • Remove the shells from the mussels.

  • Melt the butter in a large saucepan and cook the bacon, garlic and shallot for a few minutes, or to your liking.

  • Stir in the flour, then 3 cups of the reserved cooking liquid from the mussels. Keep the balance in case it is too thick and you want to add more liquid.

  • Add the potato slices and simmer for 5 minutes.

  • Add the pasta and simmer for another 10 minutes.

  • Add the cream and lemon juice
  • .

  • Season to taste, and then add the mussels back into the pan.

  • Mix the egg yolk with 1 tbsp of the remaining cooking liquid and stir into the pan, and cook for a further 3 minutes.

  • Serve and garnish with the parsley and lemon wedges if desired.

  • This is a rich, nourishing soup, and you will not need anything else as a meal!

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