Easy to prepare soup, full of flavors of Italy: here and tomatoes, and Basil, and mussels. Living in Russia literate cooks on the kitchen, in particular Gerardina, informed me, that mussels well are available in frozen the form of, and on taste of very even are pleasant. So I recommend you to try this soup, which will remind you of the taste of the outgoing summer and a great past vacation.
Fresh mussels clean-remove the "beard" and scrape the surface of the shells. Put fresh mussels in a saucepan, cover and cook over medium heat, shaking the pan periodically until the mussels open. Water is not necessary to add: mussels inside sea water, they let go and it will be stewed. This water, strain and leave for the soup. If the mussels are frozen, defrost them in the fridge in a colander set in a bowl. Water, which will remain in bowl, leave for soup.
Fennel, onion, garlic and carrot cut into small cubes.
Fennel, onions and carrots stew in a small amount of olive oil until soft.
With tomatoes remove the skin either using a serrated peelers, or dropping them in hot water for a minute. Peeled tomatoes chop and add to vegetables. 1/3 bunch Basil finely chop and add to a saucepan. Simmer all vegetables for 20-25 minutes on low heat.
Grind in a blender.
Add the juice from the mussels, strain (through a fine sieve) and leave on low heat.
In a frying pan, heat a little oil and fry rice in it for 3 minutes.
Pour the wine, add sugar and simmer without a lid for 5 minutes. Put the rice in a pot with soup and cook for another 5 minutes, add mussels, garlic and the remaining Basil. Heat for 2-3 minutes and serve with slices of bread fried in olive oil.