Mussel Rice Soup Recipe
Ingredients
| 1 cup coarsely chopped onion | ||
| Butter/Margarine | 1 Tablespoon | |
| Celery ribs | 3 , sliced | |
| Chicken broth | 5 Cup (16 tbs) | |
| Rice | 1/2 Cup (16 tbs), uncooked | |
| Salt | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| 2 medium tomatoes, peeled, seeded, chopped | ||
| Mussels | 2 Can (10oz), drained | |
| Spinach | 2 Cup (16 tbs) | |
Directions
Cook and stir onion in melted butter in Dutch oven over medium-high heat until crisp-tender.
Add celery; cook 1 minute more.
Add broth, rice and seasonings.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 10 minutes.
Stir in tomatoes and mussels; simmer 5 minutes more or until rice is tender.
Add spinach.
Add celery; cook 1 minute more.
Add broth, rice and seasonings.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 10 minutes.
Stir in tomatoes and mussels; simmer 5 minutes more or until rice is tender.
Add spinach.
Chef
