About this recipe: This soup tastes fabulous. The diced potatoes absorb the flavours from the herbs and vegetables to make a mellow complement to the mussels. Warm soda bread is an ideal partner, delicious for dunking and mopping up the last of the soup. To complete the meal, serve a light, fruity dessert for a refreshing, vitamin-packed finale.
Cooked fresh mussels are available in most supermarkets, usually vacuum packed and displayed in chiller cabinets. Use 300 g (10½ oz) shelled mussels. Alternatively, use 2 cans mussels in brine, each about 250 g, or 4 cans smoked mussels in vegetable oil, each about 85 g. Drain the canned mussels and pat dry before adding them to the soup.
Like other shellfish, mussels are a good low-fat source of protein. They are an extremely good source of vitamin B12 and provide useful amounts of copper, iodine, iron, phosphorus and zinc. * Vitamin C from the potatoes, parsley and chives aids the absorption of iron from the mussels. * Celery is said to have a calming effect on the nerves.
Excellent source of vitamin A. Good source of folate, vitamin B6, vitamin B12, vitamin C. Useful source of vitamin B1, vitamin B2, selenium.