Try this delicious variation on the traditional leek and potato soup recipe with curried mussels.

500 g mussels, rinsed and beards removed
1 wineglass dry white wine
4 T (60 ml) butter
1 T (15 ml) medium-strength curry powder
1/2 t (2,5 ml) turmeric
4 leeks, well washed and finely sliced
4 medium potatoes, peeled and diced
1 bay leaf
4 cups (1 litre) water
4 x 25 g Ina Paarman’s Liquid Fish Stock
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
small bunch chives, snipped (to garnish)
freshly ground black pepper

How to
Place the cleaned mussels into a large pan with the wine. Cover and cook over a fierce heat, shaking the pan a few times, until the mussels open. This takes about 5 minutes.

Place a colander over a bowl and tip out the mussels, taking care not to spill any of the liquid.

Melt the butter in the same pan and stir in the curry powder, turmeric, leeks and potatoes. Cook gently for 5 minutes, stirring a couple of times. Strain the mussel liquid through a fine sieve into the pan with the vegetables, add the bay leaf, water, Liquid Fish Stock and Lemon & Black Pepper Seasoning.

Bring to the boil. Simmer for about 35-40 minutes. Remove from heat and liquidise. Discard the shells from most of the mussels, and remove one half of the shell of the remaining mussels. Stir the shelled and unshelled mussels into the liquidised soup. Reheat and check the seasoning before serving.

Serve with a sprinkling of chives and freshly ground black pepper.

By: Ina Paarman

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