Spicy Mussel Soup
|Water||1 1⁄2 Pint|
|Onion||1 , finely chopped|
|Celery||2 Tablespoon, finely chopped|
|Parsley||3⁄4 Bunch (75 gm), small sized|
|Tomato||1 Large, skinned and chopped|
|Lemon juice/Little vinegar||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon (For Garnish)|
Scrub mussels well, discarding any that are open and will not close when sharply tapped.
Put into a large saucepan with water, onion, celery, parsley and seasoning and heat slowly until mussels open.
Remove mussels from liquid, take off shells.
Meanwhile reheat liquid, add rice and cook until tender; add chopped tomato and extra seasoning.
Remove sprig of parsley, add mussels and lemon juice or vinegar, and reheat gently.
Garnish with chopped parsley.