Rice Soup with Mussels
Soups • European
Description
A very nutritious and simple seafood soup that can be adapted to whatever you have on hand (even if you are thousands of kilometers from the sea). The mussels in the recipe can be canned or frozen, and the selection of vegetables and spices can vary widely: you can chop celery, cilantro, dill, basil, or parsley leaves. You can also add tomatoes to the soup, giving it a vibrant color and a sweet and sour note.
Ingredients
- Mussels 5 oz
- Rice 1 cup
- Turnips 2 pieces
- Parsley ¼ piece
- Onion 1 head
- Margarine 2 tablespoons
- Salt to taste
- Parsley 0 oz
Step-by-Step Guide
Step 1
Boil the mussels and slice them thinly. In the boiling mussel broth, add the rinsed rice. Dice the roots and onion, sauté in oil, and add to the broth 15–20 minutes before cooking is complete.
Step 2
At the same time as the roots, add the mussels, salt, and black pepper. When serving, sprinkle the soup with finely chopped herbs.
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