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)


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

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