• David Hall

Spiced Mussel and Potato Broth

Feeling under the weather? I like to turn to the Indian spices when I am feeling like a pick up. The heat, along with antioxidant packed foods such as onions, garlic and ginger, make me feel alive again and help banish any despondency. Some fresh mussels, fat and juicy and packed with flavour, are the perfect addition to a simple spiced potato broth. Simple, fresh, packed full of flavour and healthy. If you can't stand the thought of mussels, replace with any firm fish such as cod, haddock or pollock, maybe salmon.


Ingredients - Feeds two

2 tbsp groundnut or sunflower oil

1 onion, chopped

1 thumb size of ginger, grated

2 cloves of garlic, crushed

2 tsp garam masala

1 tsp turmeric

Half tsp cayenne pepper

1 large potato, peeled and diced into 1cm cubes

500g fresh mussels, washed and beards removed, discarding any that do not close after a sharp tap

500ml vegetable or fish stock

A squeeze of lemon or lime juice

Fresh coriander

Salt and pepper


1 - In a large pan, heat up the oil then add the onion. Cook for 5 minutes until softened then add the ginger, garlic and spices. Cook, stirring, for 2-3 minutes until fragrant.

2 - Stir in the potatoes for 1 minute until covered in the spice mixture. Pour in the water and bring to the boil. Cover and simmer for 15-20 minutes or until the potatoes are softened.

3 - Tip in the mussels, cover and cook for a further 5 minutes.

4 - Squeeze in the some lemon or lime juice. Taste for seasoning; it may not need salt due to the mussels. Remove any mussels that have not fully opened.

5 - Serve in bowls with lots of fresh coriander and a spoonful of fresh yoghurt.

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