Navigation Button


This traditional Portuguese soup is thick with potatoes and kale. In this version, I substitute kelp for the kale to add a nuanced ocean merroir. Find this and more in The Joy of Seafood.


  • 4 lbs fresh Maine mussels, smoked
  • 2 tablespoons olive oil, plus more for garnish
  • 2 tablespoons olive oil, plus more for garnish
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1½ pounds potatoes, peeled and thinly sliced
  • 1 pound cooked chorizo sausage, cut into ½-inch rounds
  • 1 ounce dried kelp, crumbled into small pieces, or 8 ounces fresh kelp, cut into small pieces
  • Maine sea salt
  • freshly cracked black pepper

Heat two tablespoons of olive oil over medium heat in a large saucepan. Add the onion and garlic and cook until soft, about 5 minutes.

Add the potatoes and sausage and cook until the potatoes begin to soften, about 5 minutes.

Add 6 cups of water and the kelp to the pan and bring the mixture to a simmer. Let it simmer for 15 minutes, or until the potatoes begin to fall apart.

Mash the potatoes with the back of a spoon and simmer for another 10 minutes.

Turn off the heat and add the mussels and season with salt.

Let it rest 20 minutes before serving.

Finish with a drizzle of olive oil and black pepper.

Serves 4–6