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NZ Greenshell™ Mussels with leek, potato and saffron soup

Cooking time: 80

Cooking method: Stove top


  • 10g onion (sliced)
  • 40g leek (white part, chopped)
  • 15g butter
  • 500ml vegetable stock
  • 200g potatoes (peeled and sliced)
  • 6 threads saffron
  • salt and pepper
  • 125ml cream
  • 20 New Zealand Greenshell™ Mussel, half shell
  • 3 sheets nori paper (cut into strips)
  • 1 tomato (blanched peeled and finely diced)
  • 4 chive spears (finely cut)
  • 20 bamboo cocktail forks
  • 20 shot glasses

Cooking instructions

  1. Sweat onion and leek in butter; add the stock, potatoes and saffron. Simmer for 30-40 minutes until ingredients are soft.
  2. Blend soup and pass through a fine strainer. Return to a clean pot and reboil, season to taste, remove from the heat and stir in the cream. Correct the consistency and flavour if necessary and then chill.
  3. Individually wrap the mussels with the nori strips, and then insert bamboo forks lengthways through the mussel meat.
  4. Mix the diced tomato with the cut chives.
  5. Three quarter fill the shot glasses with the soup. Drop a small amount of the tomato and chives as garnish on top of the soup.
  6. Rest a mussel on top of each glass and top with a little more tomato garnish.

Image and recipe courtesy Nurtured Seafood