Spicy mussel soup

11:30 am on 11 July 2016

(Serves 6-8)


  • olive oil
  • 1 small red onion
  • 1 leek - sliced thinly
  • 3 inches of turmeric
  • large hunk of ginger - 3 inches
  • 2 garlic cloves
  • 1 x red potato
  • 1 x tbsp Thai red curry paste
  • 2 x tbsp good fish sauce
  • 4 cups water
  • lime juice
  • 500-600gm Kiwi Kai Smoked Mussels or similar


Microwave whole potato - set aside.
Clean turmeric, garlic and ginger and roughly cut.
Thinly slice leek & onion then stir-fry and set aside.
Stir-fry turmeric /ginger/ garlic till aroma comes through.
Add Thai red curry, stir fry for 2 mins.
Add leek/onion mix - stir fry for 2 mins.
Add fish stock and water bring to boil, boil for a few mins then simmer for 15 mins.
While simmering add potato (skinned) roughly chopped.
Turn down and "walk away" for 10 mins.
Soup should reduce a little.
Add 500-600 grms of Kiwi Kai smoked mussels or similar smoked mussels.
Heat through for another 5 - 8 mins, add a squirt of lime.
BLITZ and plate up!
Serve in deep bowl topped with fresh coriander.

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