Tomato soup with rice and mussels

79 - 65 минут 6 порции

Easy to prepare soup full of flavors of Italy: tomatoes, Basil, and mussels. Living in Russia competent cooks on the Cook, in particular, Gerardina, has informed me that mussels are readily available in frozen, and tasted very pleasant. So I recommend you to try this soup, which will remind to you taste of summer and well past the holidays.

Ingredients for Tomato soup with rice and mussels

Step by step instruction of cooking Tomato soup with rice and mussels

Шаг 1

1. Fresh mussels clean – to remove the "barbs" to scratch the surface of shells. (One of my friends, perfection stka scratching them so that the surface begins to Shine like a piano, but this is optional). Fresh mussels to put in the pot, cover and cook over medium heat, occasionally shaking the pan, until then, until the mussels will not open. Water is not necessary to add: mussels inside sea water, they let go of her, and it will be extinguished. This water, strain and leave for the soup. If the mussels are frozen, defrost them in the fridge in a colander set in a bowl. Water that remains in the bowl, leave for soup.

Шаг 2

2. Fennel, onion, garlic and carrots cut small cubes.

Шаг 3

3. Fennel, onions and carrots saute in a little olive oil until soft.

Шаг 4

4. With tomatoes remove the skin either using a serrated peelers, or dropping them in hot water for a minute. The peeled tomatoes to chop and add to vegetables. 1/3 bunch of Basil finely chop and add to the skillet. Simmer all the vegetables for 20-25 minutes on low fire.

Шаг 5

5. Grind in a blender. Immersion blender I like most, because of the stationary it is necessary to pour and then wash the bowl and submerged all quickly and conveniently.

Шаг 6

6. Add the juice from the mussels, strain (through a fine sieve) and leave on low heat.

Шаг 7

7. In a frying pan heat some oil and fry the rice for 3 minutes.

Шаг 8

8. Pour in wine, add sugar and simmer 5 minutes.