Rate this recipe!
| Servings |
people
|
Ingredients
- 1 onion diced
- 2 tsp olive oil
- 4 cloves garlic crushed
- 1 cup chicken stock broth
- 1 kg mussels cleaned
- 600 g potatoes cubed
- 1/2 cup frozen corn kernels
- 4-6 sprigs fresh thyme or 1/2 tsp dried
Ingredients
|
Rate this recipe!
|
Instructions
- In a large pot, cook onion in oil until translucent.
- Add garlic and cook for 1 minute.
- Add stock and bring to the boil.
- Add mussels, cover with a tight fitting lid and cook for 6-7 minutes until the mussels are just cooked.
- Discard any unopened shells.
- Strain and reserve liquid.
- Put mussels aside until cool enough to handle, and then shell them.
- Return the strained liquid and onion bits to the pot.
- Add potato and just enough water to cover the potato.
- Cook until tender.
- Add corn and thyme, cook a further minute.
- Blitz until smooth with an immersion blender / food processor / blender.
- Return mussel meat to soup and serve.
Recipe Notes
If you don’t like mussels, you can replace them with prawns, squid, fish, or even chicken.