Potatoes, garlic, onion, carrots, celery, corn and peas combine with fresh mussels in this wonderful soup.
1 Tbsp canola oil
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, crushed
2 potatoes, peeled and diced
2½ cups water
24 fresh mussels in shell
2 Tbsp cornflour
1 cup corn kernels
1 cup peas
1 x 400g can evaporated milk
Heat oil in a large pot and gently cook the onion, carrot and celery.
Add garlic and cook briefly.
Add potatoes and water and bring to the boil.
Reduce heat and simmer gently.
Add mussels and cook until they are all open.
Remove the mussels and take the mussel meat from the shells, discarding any that don’t open.
Chop the mussel meat roughly and set aside.
Add peas and corn to the pot.
Add evaporated milk.
Return to a gentle simmer.
Mix cornflour with a little cold water to form a thin paste.
Slowly add cornflour paste to soup mixing constantly until the desired thickness is reached.
Return chopped mussel meat to the pot.