Tomato Soup with Rice and Mussels Recipe
An easy-to-prepare soup, rich in the aromas of Italy: tomatoes, basil, and mussels are here. Competent chefs living in Russia in the kitchen, in particular Gerardine, told me that mussels are quite available in frozen form, and they taste very pleasant. Therefore, I recommend you to try this soup, which will remind you of the taste of the outgoing summer and the great holidays that have passed.
Servings Prep Time
6 5minutes
Cook Time
65minutes
Servings Prep Time
6 5minutes
Cook Time
65minutes
Ingredients
Instructions
  1. Clean fresh mussels – remove the “beard” and scrape off the surface of the shells. Put the fresh mussels in a saucepan, cover and cook over medium heat, shaking the pan periodically until the mussels open. It is not necessary to add water: mussels in seawater, they will bloom, and it will be stewed. Strain this water and leave it for the soup. If the mussels are frozen, defrost them in the refrigerator in a colander installed in a bowl. Leave the water that remains in the bowl for the soup.
  2. Cut the fennel, onion, garlic and carrot into small cubes.
  3. Stew the fennel, onion and carrot in a small amount of olive oil until soft.
  4. Peel the tomatoes either with a serrated vegetable peeler, or by dropping them into hot water for a minute. Finely chop the peeled tomatoes and add them to the vegetables. Chop 1/3 bunch of basil finely and add to the pan. Simmer all vegetables for 20-25 minutes on low heat.
  5. Grind in a blender.
  6. Add the juice from the mussels, strain (through a fine sieve) and leave on low heat.
  7. Heat a little oil in a frying pan and fry the rice in it for 3 minutes.
  8. Pour in the wine, add sugar and simmer uncovered for 5 minutes. Put the rice in a saucepan with the soup and cook for another 5 minutes, add the mussels, garlic and the remaining basil. Reheat for 2-3 minutes and serve with slices of bread fried in olive oil.
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