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Mussel Rice Soup

American.foodie's picture
Ingredients
  Coarsely chopped onion 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Celery ribs 3 , sliced
  Chicken broth 5 Cup (80 tbs)
  Uncooked rice 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Tomatoes 2 Medium, peeled, seeded, chopped
  Canned mussels 8 Ounce, drained (Two 4 Ounce Cans)
  Torn spinach 2 Cup (32 tbs)
Directions

Cook and stir onion in melted butter in Dutch oven over medium-high heat until crisp-tender.
Add celery; cook 1 minute more.
Add broth, rice and seasonings.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 10 minutes.
Stir in tomatoes and mussels; simmer 5 minutes more or until rice is tender.
Add spinach.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday

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