Mussel Recipes // Soups & Chowders // Kale, Potato and Mussel Soup
Cooking Time
Cooking Time:
25 min
  • Gluten Free
  • Lactose Free
  • Healthy
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Kale, Potato and Mussel Soup


3 lbs (1.8 kg) fresh PEI Mussels
1⁄2 cup (125 mL) dry white wine
2 Tbsp (30 mL) minced shallots
2 tsp (10 mL) minced garlic
2 tsp (10 mL) olive oil
5 1⁄2 cups (312.50 g) thinly sliced leeks
1⁄3 cup (80 mL) finely chopped celery
2 1⁄2 cups (625 mL) chicken broth
2 1⁄2 cups (625 mL) unpeeled red new potatoes, cut into 1/2-inch dice
1 cup (250 mL) carrots, cut into 1/4-inch dice
1 tsp (5 mL) Worcestershire sauce
1⁄4 tsp (1 mL) tabasco sauce
1⁄4 tsp (1 mL) freshly ground black pepper
1 lb (500 g) kale, thoroughly washed, stems removed
2 cups (500 mL) mussel cooking liquid


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Place mussels in a large, squat pot (6 quarts or more) that has a tight-fitting cover. Pour the wine over them, and sprinkle them with the shallots and garlic. Bring the ingredients to a boil, reduce the heat, cover the pot tightly, give it a shake, and steam the mussels for 5 minutes or until the mussels open.
  3. Remove the pot from the heat. When the mussels are cool enough to handle, remove the meat from the shells, discarding the shells and any mussels that did not open. Strain the cooking liquid through several layers of cheesecloth. Reserve the mussels (if they are large, you may want to cut them in half at this point) and the cooking liquid (you should have about 2 cups). Wash and dry the pot.
  4. Briefly heat the olive oil in the clean, dry pot. Add the leeks, celery, and garlic, and sauté the vegetables, stirring them often, over medium-low heat for 5 minutes, taking care not to let them burn.
  5. Add the chicken broth, and bring the mixture to a boil. Add the potatoes, carrots, Worcestershire sauce, Tabasco sauce, and pepper. Let the mixture return to a boil, reduce the heat, cover the pot, and simmer the vegetables for 5 minutes.
  6. While the vegetables are simmering, cut the kale into 1-inch-square pieces. When the vegetables are done simmering, add the reserved mussel cooking liquid, and bring the mixture back to a simmer. Add the kale, cover the pot, and simmer the soup for another 5 minutes.
  7. Add the reserved mussel meat, and simmer the soup for 30 seconds or until the mussels are just heated through. Serve the soup piping hot.
Recipe source: PEI Department of Fisheries, Agriculture and Rural Development