Garlic and white wine soup with mussels and sage

You will need

  • Large pot
  • Small saucepan
  • Hand blender


Serves 4
  • 500g garlic, thinly sliced
  • 500g potatoes, peeled and diced into small cubes
  • 2 medium size white onions, peeled and roughly chopped
  • 750ml milk
  • 350ml white wine
  • 85ml rapeseed oil
  • Freshly ground black pepper
  • Salt


  • Few twigs of sage
  • 12 mussels, washed

Preparation Method

40 minutes
  1. Set a large pot with a thick bottom on medium-high heat. Add rapeseed oil and saute chopped onion with garlic until they softened.
  2. Add potato, milk and white wine. Bring to a boil. Reduce heat and simmer uncovered until potatoes softened.
  3. Using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
  4. Add mussels and simmer for 5 minutes before serving. Discard any mussels that don’t open.
  5. Ladle into the soup bowls and garnish with 3 mussels and fresh sage leaves.

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