Italian Soup with Rice and Mussels Recipe
From the first spoon I fell in love with soup. Even with those mussels that are sold here, and not in Italy. Delicious, and that’s it. Bright, fragrant, and a little fancy and even refined. Come, we will prepare a soup with mussels and serve it with mussel kebabs.
Servings Prep Time
4 5minutes
Cook Time
40minutes
Servings Prep Time
4 5minutes
Cook Time
40minutes
Ingredients
For soup:
For kebabs:
Instructions
  1. Cut the onion into cubes, chop the garlic, grate the carrots on a coarse grater. In a saucepan with a thick bottom, heat the vegetable oil, first fry the onion, 3 minutes, then add the carrots, cook for another 5 minutes, then garlic, cook for another 2-3 minutes.
  2. Add the mashed tomatoes, basil and oregano to the vegetables, stirring, bring to a boil, pour in water. Bring to a boil. Add a pinch of sugar to improve the taste of tomatoes.
  3. It is better to estimate for a long time.
  4. Rinse the rice and pour it into boiling tomato broth. Bring to a boil, cook for 10 minutes on low heat.
  5. Pour the mussels, thawed in advance. Cook for 10-15 minutes. Add salt and pepper to taste.
  6. And while the soup is cooking, you can cook quick kebabs from mussels for serving and refinement, although the soup is so delicious. Mix lemon juice, soy sauce, vegetable oil for the marinade, season with freshly ground black pepper and mix.
  7. Marinate the mussels for 15 minutes. You can marinate a little longer before cooking the soup.
  8. String mussels on wooden skewers.
  9. Fry the skewers with mussels in vegetable oil for 3 minutes on each side. Serve the soup hot, sprinkle each portion with grated cheese, adding a handful of pumpkin seeds on top, preferably pre-fried in a dry frying pan. Do not forget about the mussel kebabs, they are very appropriate.
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