This recipe comes from Dr Sally McKenna's book Extreme Greens.

Sally's book is the ultimate guide to Irish seaweeds so we highly recommend picking up a copy if you want to learn more. Check out our guide to foraging seaweed here.


  • 1kg mussels
  • 1 stick celery
  • 3cm ginger
  • 3cm fresh turmeric
  • 1 clove garlic
  • 1 tablespoon olive oil
  • Knob of butter
  • 1 tablespoon ground kombu
  • 200ml coconut milk
  • Splash sherry
  • 1 cup water
  • Salt and freshly ground pepper
  • Fresh seaweed for garnish 


  1. Wash the mussels, and discard any that don’t close. 
  2. Put a large saucepan on the heat, empty the mussels into the hot pan and close the lid. Leave for approximately 4 minutes by which time all the mussels should have opened. Discard any that don’t open.
  3. Strain the mussels into a large jug, retaining all the juices. Shell approximately three-quarters of them, leaving some in the shell for presentation.
  4. Chop the celery, and grate both the ginger and the turmeric (you can use 1 tablespoon turmeric powder if you can’t get fresh). 
  5. Sauté the chopped celery and garlic in the olive oil and butter, and then add the ground kombu. When the vegetables are soft add the turmeric, ginger, the coconut milk, the sherry, the juices from the mussels and a cup of water. 
  6. Cook the soup for a few minutes, taste for seasoning, and finally add all the mussels. Reheat, gently. Garnish with celery leaves and some freshly foraged seaweed, such as new season carrageen, channelled wrack, sea noodle, or diced fresh sea spaghetti.

Recipe taken from Extreme Greens by Sally McKenna. Published by Estragon Press.