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POTATO, LEEK AND MUSSEL SOUP

Ingredients for 4

  • 5-6 medium potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • 1 kg mussels
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 1 tbsp of rapeseed oil
  • 100 g sour cream
  • A few sprigs of chives, chopped
  • Salt and pepper (seasoning)
  • 2 Litres water (or chicken / vegetable stock)
EUPOTATOES28755 website 820x480 recipes 01 13
Preparation time: 10 MIN Cooking time: 40 MIN
  1. Peel and slice the onions, leeks, and potatoes. Beard and wash the mussels. (Remove the little ‘threads’ holding the mussels’ two shells together)
  2. Heat the oil in a saucepan over a medium heat. Add the onions and leeks and sweat cook them for about 5 minutes.
  3. Add the raw, sliced potatoes to the saucepan.
  4. Add the 2 litres of water or chicken / vegetable stock.
  5. Bring to the boil and simmer for about 20 minutes or until the potatoes have softened.
  6. Now, mix all the ingredients together in the saucepan.
  7. Steam the clean mussels in a little water until they open and are cooked. Don’t use any mussels that don’t open!
  8. Remove the mussels from the shells, stir fold into the soup.
  9. Seasoning with salt and pepper.
  10. Serve in soup bowls. Add salt to taste, and some sour cream and chives.
  11. Ready to serve

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