Rice soup with mussels
4 servings
60 minutes
A very nutritious and simple seafood soup that can be adjusted to what you have on hand (even if you are thousands of kilometers from the sea). The mussels in the recipe can be canned or frozen, the set of vegetables and spices is very diverse: you can chop celery, cilantro, dill, basil or parsley leaves. You can also add tomatoes to the soup, then it will acquire a bright color and a sweet and sour note.
1
Slice the boiled mussels into thin pieces. Add the rinsed rice to the boiling mussel broth. Dice the vegetables and onion, sauté in oil, and add to the broth 15-20 minutes before cooking is complete.
- Mussels: 200 g
- Rice: 1 glass
- Carrot: 2 pieces
- Parsley root: 0.3 piece
- Onion: 1 head
- Margarine: 2 tablespoons
2
At the same time, add mussels, salt, and black pepper with the roots. When serving, sprinkle the soup with finely chopped greens.
- Mussels: 200 g
- Salt: to taste
- Parsley: 25 g
