← All recipes

🍲 Hearty Mussel and Potato Soup

412 kcal · 30 min · 4 servings

Ingredients

• 1 kg mussels
• 200 ml dry white wine
• 600 g firm-cooking potatoes
• 1 shallot
• 2 garlic cloves
• 2 zucchini
• 2 tbsp olive oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 250 g cherry tomatoes
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Thoroughly rinse the mussels under running water.
2. 2. Discard any mussels that are already open or have cracked shells.
3. 3. Pour the white wine into a large pot and bring it to a boil.
4. 4. Add the cleaned mussels to the boiling wine.
5. 5. Cover the pot and let the mussels cook for about 6 minutes.
6. 6. Remove all mussels from the pot as soon as their shells have opened.
7. 7. Set the mussels aside to keep them warm.
8. 8. Peel the potatoes and slice them into thin rounds.
9. 9. Peel the shallot and the garlic clove.
10. 10. Finely dice the shallot and the garlic.
11. 11. Wash the zucchini and slice it into thin rounds as well.
12. 12. Heat some oil in a clean pot.
13. 13. Add the potato slices, shallot, and garlic to the hot oil.
14. 14. Sauté the vegetables briefly until they become soft.
15. 15. Pour the vegetable broth over the vegetable mixture.
16. 16. Season the soup with salt and black pepper to taste.
17. 17. Let the soup simmer on low heat for about 10 minutes.
18. 18. Add the zucchini slices and the diced tomatoes to the soup.
19. 19. Simmer the soup for another 5 to 10 minutes until the vegetables are tender.
20. 20. Return the reserved mussels to the soup.
21. 21. Roughly chop the fresh parsley and add it to the soup.
22. 22. Let the soup come to a brief boil to ensure everything is heated through.
23. 23. Finally, adjust the seasoning of the soup with salt and pepper.
24. 24. Serve the soup hot with toasted white bread on the side.

Nutrition per serving

• kcal: 412
• Protein: 33 g · Fett/Fat: 11 g · Carbs: 35 g