Curried Mussel Soup with Potatoes – Ina Paarman

Curried-Mussel-Soup-with-PotatoesCurried Mussel Soup with Potatoes – Ina Paarman

Ina says: “This soup is a variation on the classic combination of potato, leek and onion. To make it into a complete meal, double the quantity of mussel meat or add some cubed, firm white fish.”

Curried Mussel Soup with Potatoes

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.

Michael’s wine recommendation – CLICK HERE


Ina Paarman Website photoIna Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

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