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Spicy Mussel Soup

21st.Century.Chef's picture
Ingredients
  Mussels 2 Pint
  Water 1 1⁄2 Pint
  Onion 1 , finely chopped
  Celery 2 Tablespoon, finely chopped
  Parsley 3⁄4 Bunch (75 gm), small sized
  Rice 2 Ounce
  Tomato 1 Large, skinned and chopped
  Lemon juice/Little vinegar 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vinegar
Interest: 
Healthy

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