Green Lipped Mussel, Horopito & Spinach Soup


Serves 4



  • 3 tbsp olive oil

  • 50g butter

  • 500g Green-lipped Mussel meat, roughly chopped

  • 3 cups spinach leaves, washed and roughly chopped

  • 2 tbspn horopito (bush pepper)

  • 500mls fish stock

  • 100mls full cream milk

  • 100mls fresh cream

  • manuka smoked sea salt to taste

  • freshly ground black pepper to taste

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp lemon infused olive oil


  1. Place a heavy bottomed pot onto a medium heat add olive oil and butter and melt. Add Mussels, spinach leaves and horopito. Cook for a couple of minutes.

  2. Slowly add the fish stock to the pan and stir in well. Bring back up to a simmer.

  3. Puree either with a stick blender or food processor. Return to the pot (if using a food processor) and bring soup to a simmer, adding milk and three quarters of the cream.

  4. Adjust the flavours and seasoning by adding manuka-smoked sea salt and freshly ground black pepper. Add more horopito to taste.

  5. Serve in bowls with the remainder of the cream drizzled over, with a sprinkle of chopped parsley and a dash of lemon infused olive oil on top.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.