Tomato, mussel and rice soup

    20 min

    A lovely fish soup made with mussels, fresh tomatoes and rice. Perfect for a light dinner on a warm evening.

    1 person made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, finely chopped
    • 1 carrot, finely chopped
    • 2 large ripe tomatoes, chopped
    • 75g long grain rice
    • 1 star anise
    • 1 or 2 bay leaves
    • 500ml vegetable stock, or as needed
    • 2 tablespoons lemon juice
    • 500g mussels, cleaned
    • salt and pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Melt butter in a soup pot over medium heat; add onion and cook until softened and golden in colour. Stir in chopped carrots and tomatoes. Add rice and stir to coat in butter.
    2. Add star anise and bay leaves; pour in enough vegetable stock to cover rice and simmer over a gentle heat until rice is just about cooked, about 15 minutes.
    3. Place mussels in a large pot; cover with water and add lemon juice. Bring to the boil over high heat and cook for 2-3 minutes, or until the shells open.
    4. Drain the mussels, reserving the cooking liquid. Remove the mussels and discard all the shells. Add mussels and cooking liquid to the soup. Season to taste with salt, pepper and lemon juice.

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