Curried Mussel Soup with Potatoes
In lean times the fisher folk along the West Coast used to “eat off the rocks.” Today this traditional recipe has become a gourmet treat. To make it into a complete meal, double the quantity of mussel meat or add some cubed, firm white fish.
YOU WILL NEED
- 500 g mussels, rinsed and beards removed
- 1 cup (250 ml) dry white wine
- 4 T (60 ml) butter
- 1 T (15 ml) medium-strength curry powder
- 1 t (5 ml) Ina Paarman’s Masala Spice
- 4 leeks, well washed and finely sliced
- 4 medium potatoes, peeled and diced
- 1 bay leaf
- 4 cups (1 litre) water
- 4 x 25 g Ina Paarman's Liquid Fish Stock
- 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
- small bunch chives, snipped (to garnish)
- freshly ground black pepper
Place the cleaned mussels into a large pan with the wine. Cover and cook over a fierce heat, shaking the pan a few times, until the mussels open. This takes about 5 minutes. Place a colander over a bowl and tip out the mussels, taking care not to spill any of the liquid. Reserve a few whole ones for a garnish, shell the rest.
Melt the butter in the same pan and stir in the curry powder, Masala Spice, leeks and potatoes. Cook gently for 5 minutes, stirring a couple of times. Strain the mussel liquid through a fine sieve into the pan with the vegetables, add the bay leaf, water, Liquid Fish Stock and Lemon & Black Pepper Seasoning. Bring to the boil. Simmer for about 35-40 minutes. Remove from heat and liquidise. Stir the mussel meat into the liquidised soup. Reheat and check the seasoning before serving.
Serve with a sprinkling of chives, freshly ground black pepper and top with a whole mussel.