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Potato and mussel soup

Potato and mussel soup

Meals: Serves 4

Try making this easy tasty soup -  this recipie is gluten free!

  1. Heat oil in a large heavy-based saucepan, add onions and stir fry until just cooked.
  2. Add potatoes, salt and pepper, first measure of water and tomato sauce.
  3. Simmer for 25-30 minutes or until potatoes are cooked
  4. Add second measure of water and the mussles.
  5. Heat to steaming hot, remove from heat, add coconut milk, if using, garnish and serve.


To cook mussles:

  1. 12-14 fresh unopened mussles in the shell, beard removed and rinsed.
  2. Place ½-1 cup water in large saucepan and bring to boil.
  3. Add mussles and put on the lid.  Reduce heat and steam for 5-10 minutes.
  4. When mussels have opened they are cooked.  Do not use any mussles that have not opened.
  5. Remove from saucepan, cook and remove from shell.


  • 1 Tbsp vegetable oil
  • 1 onion, peled and diced
  • 4 all purpose potatoes, washed and diced (recommend Rua, Moonlight, Agria varieties)
  • Pinch of salt
  • ½ tsp ground black pepper 
  • 3 cup water
  • ¼ cup gluten free tomato soup
  • 1 cup water
  • 12 cooked mussels, slice in half
  • 2 Tbsp lite coconut milk, optional
  • sliced spring onion for garnish

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