Potato, Leek and Mussel Soup

Serve with sour cream and fresh chives.


  • 1 kg mussels
  • 1 kg potatoes
  • 1 medium onion
  • 1 leek
  • 100 g sour cream
  • chives
  • salt
  • white pepper
  • 2 l water (or chicken stock)


  1. Peel and slice onions, leeks and potatoes.
  2. Beard and wash mussels.
  3. Heat some oil in a medium saucepan. Sweat onions and leeks for 5 minutes. Add sliced raw potatoes.
  4. Add 2 litres of water or chicken stock. Bring to the boil and simmer for 20 minutes until potatoes are soft.
  5. Blend ingredients to a soup.
  6. Steam the clean mussels in a little water until opened and cooked.
  7. Remember any mussels that don’t open, please discard. Add some of the cooking juices from the mussels to the soup.
  8. Remove the mussel meat from the mussel shell, fold into the soup. Season the soup with a little salt and white pepper.
  9. Pour into soup bowls.
  10. Serve with sour cream and fresh chives.


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