Potato and Mussel Soup

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Frozen mussels could be used for this soup but the result will be inferior. Use fresh mussels if possible.


  • 1 lb (450 g) potatoes, peeled and cut into chunks
  • pint (1


Cook the potatoes, barely covered in salted water, until soft. Put through a sieve with the cooking water. Meanwhile, prepare the mussels by scrubbing, scraping and trimming. Cook the garlic in the oil for a few minutes. Add the mussels and cook, covered, over a high flame. As soon as the shells open (discard any that don’t) remove from the pan. Scoop the mussels from the shells.