Spicy Mussel Soup Recipe
Ingredients
| Mussels | 2 Pint | |
| Water | 1 1/2 Pint | |
| Onion | 1 , finely chopped | |
| Celery | 2 Tablespoon | |
| Chopped small | ||
| Bunch parsley | ||
| Rice | 2 Ounce | |
| 1 large tomato, skinned and chopped squeeze | ||
| Lemon juice or little vinegar | ||
| Chopped parsley | ||
Directions
Scrub mussels well, discarding any that are open and will not close when sharply tapped.
Put into a large saucepan with water, onion, celery, parsley and seasoning and heat slowly until mussels open.
Remove mussels from liquid, take off shells.
Meanwhile reheat liquid, add rice and cook until tender; add chopped tomato and extra seasoning.
Remove sprig of parsley, add mussels and lemon juice or vinegar, and reheat gently.
Garnish with chopped parsley.
Put into a large saucepan with water, onion, celery, parsley and seasoning and heat slowly until mussels open.
Remove mussels from liquid, take off shells.
Meanwhile reheat liquid, add rice and cook until tender; add chopped tomato and extra seasoning.
Remove sprig of parsley, add mussels and lemon juice or vinegar, and reheat gently.
Garnish with chopped parsley.
Chef
