Caldo Verde with Kelp & Smoked Mussels

Caldo Verde is a traditional Portuguese soup thick with potatoes and kale. This version replaces the kale with Maine kelp, and uses smoked mussels.

Recipe provided by

Ingredients

4 lbs Fresh Maine Mussels, smoked Shop

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
Black pepper

Serves: 4-6

Directions

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.