Serves 4:


  • 1 kilo / 2.2 lbs. mussels
  • 600 g / 1 1/3 lbs. baking potatoes
  • 2 leeks, whites only
  • 50 g / ¼ cup Bordier seaweed butter
  • 2 shallots, 1 clove garlic
  • 1 bay leaf
  • Salt and pepper


Peel the potatoes. Cut into large chunks. Clean and slice the leeks. Peel and mince the garlic and shallots.

Melt the seaweed butter in a pot. Sweat the shallots and garlic for 3 minutes over a low heat without browning. Add the potatoes, leeks and bay leaf. Moisten with 1 liter of water. Salt, cover and cook for 25 minutes over a low heat.

Sort and rinse the mussels (get rid of those whose shell is broken). Place them in a Dutch oven over a high heat for 3-4 minutes to open, stirring them several times with a strainer. Let cool. Set aside a few and shell the rest. Filter the mussel juice and add to the soup.

Remove the bay leaf and mix the soup with a wand mixer. Add the mussels.


Serving Suggestion: Sprinkle with chopped parsley, croutons and the mussels still in their shells.