Easy

Mussel soup with vegetables and rice

Name: Mussel soup with vegetables and rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Home-style, International
Ingredients: 250 g Mussels (estimated meat from 1 kg shell-on; buy live); 300 g Leek (trimmed); 150 g Onion; 120 g Green pepper (deseeded); 180 g Carrot (peeled); 250 g Tomato; 75 g Rice (dry); 75 g Red wine; 75 g Cream (approximately 30% fat); 35 g Extra virgin olive oil; 4 g Parsley; 1 g Salt (only if needed); 1200 g Water (400 g steaming and 800 g soup)

Total time1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Milk: Ingredient to check: Cream. Sulphites: check label: Ingredient to check: Red wine. Molluscs: Ingredient to check: Mussels. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Smooth vegetable and rice soup with mussels, some blended in and some added in pieces at serving.

Jump to steps

25 minpreparation and possible waiting

55 mincooking

6servings

1.464 kcalwhole recipe

244 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 25 min · Cooking 55 min

Preparation and possible waiting: 25 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Cream 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Cream

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.