Method

1. Heat oil in a large pot and gently cook the onion, carrot and celery
2. Add garlic and cook briefly
3. Add potatoes and water and bring to the boil
4. Reduce heat and simmer gently
5. Add mussels and cook until they are all open
6. Remove the mussels and take the mussel meat from the shells, discarding any that don’t open
7. Chop the mussel meat roughly and set aside
8. Add peas and corn to the pot
9. Add evaporated milk
10. Return to a gentle simmer
11. Mix cornflour with a little cold water to form a thin paste
12. Slowly add cornflour paste to soup mixing constantly until you reach the desired thickness
13. Return chopped mussel meat to the pot
14. Serve immediately.