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Green lipped mussel, horopito & spinach soup

Chef: Mark Dronjak - The Auckland Seafood School

Serves: 4

Cooking time: 35

Cooking method: Stove top


  • 3 tbspn olive oil
  • 50g butter
  • 500g Green-lipped Mussel meat, roughly chopped
  • 3 cups spinach leaves, washed and roughly chopped
  • 2 tbspn horopito (bush pepper)
  • 500mls fish stock
  • 100mls full cream milk
  • 100mls fresh cream
  • manuka smoked sea salt to taste
  • freshly ground black pepper to taste
  • 2 tbspn fresh parsley, chopped
  • 1 tbspn lemon infused olive oil

Cooking instructions

  1. Place a heavy bottomed pot onto a medium heat add olive oil and butter and melt. Add Mussels, spinach leaves and horopito. Cook for a couple of minutes.
  2. Slowly add the fish stock to the pan and stir in well. Bring back up to a simmer.
  3. Puree either with a stick blender or food processor. Return to the pot (if using a food processor) and bring soup to a simmer, adding milk and three quarters of the cream.
  4. Adjust the flavours and seasoning by adding manuka-smoked sea salt and freshly ground black pepper. Add more horopito to taste.
  5. Serve in bowls with the remainder of the cream drizzled over, with a sprinkle of chopped parsley and a dash of lemon infused olive oil on top.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.