Mussel soup with vegetables and rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Cream
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Mussels estimated meat from 1 kg shell-on; buy live 250 g
- Leek trimmed 300 g
- Onion 150 g
- Green pepper deseeded 120 g
- Carrot peeled 180 g
- Tomato 250 g
- Rice dry 75 g
- Red wine 75 g
- Cream approximately 30% fat 75 g
- Extra virgin olive oil 35 g
- Parsley 4 g
- Salt only if needed 1 g
- Water 400 g steaming and 800 g soup 1200 g
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Method
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Clean the mussels and remove beards and broken shells; discard open ones that do not close when tapped. Put 400 g of water in a saucepan, add the mussels, cover and cook for 5–7 minutes until open. Discard any that remain closed. Remove the meat and strain the liquid through a fine sieve lined with a food-safe filter.
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Chop the onion, carrots, pepper and thoroughly washed leeks. Soften in the oil for 12–15 minutes over medium-low heat. Grate the tomato, add it and cook for 5 minutes.
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Pour in the wine and boil for 2 minutes. Add the rice, strained liquid, remaining 800 g of water and half the mussel meat. Simmer gently for 20 minutes until the rice is very tender. Taste and add salt only if needed.
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Remove from the heat, add the cream and blend with a stick blender. Chop the remaining mussels, add them and gently heat for 1–2 minutes. Serve in six bowls with chopped parsley.
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