Seafood Soup Recipe with Mussels
Number of servings - 4
Fish broth - 4-5 cups
Mussels - 7 oz (boiled and sliced)
Rice - 1 cup (washed)
Carrots - 2 pcs. (peeled and diced)
Parsley root - 1/4 pcs. (peeled and diced)
Onion - 1 pc. (peeled and diced)
Butter - 2 tbsp
Fresh parsley or dill - 1/2 tsp (chopped)
Salt to taste
Melt butter in a pan. Saute onion, parsley root and carrots for 7-10 minutes.
Pour the broth to saucepan and bring to a boil. Add rice and sauteed vegetables and cook 15-20 minutes covered. Salt to taste.
Add mussels to the soup, bring to a boil and remove from heat.
Pour cooked soup in bowls and garnish with fresh herbs.
Ready in: 35 minutes.