Italian soup with rice and mussels

Description

From the first spoonful fell in love with the soup. Even with those mussels that we sell, but not in Italy. Delicious, and that's it. Bright, flavorful, and a little imagination, and even elegant. Come, let us make soup with mussels and serve it with skewers of mussels.

Ingredients

Mussels

200 g
Figure

150 g
Vegetable oil

1 Tbsp
Onion

1 piece
Carrots

1 piece
Garlic

1 tooth
Tomatoes pureed

300 g
Sugar
Water

2 l
Basil
Oregano
Salt
Black pepper
Cheese

4 tsp
Pumpkin seeds

4 handful
Mussels

200 g
Lemon juice

1 Tbsp
Vegetable oil

5 Tbsp
Soy sauce

1 Tbsp
Black pepper

Cooking

Onions cut into cubes, garlic chop, carrots to RUB on a large grater. In a pot with a fat bottom to heat the oil, first fry the onion 3 minutes then add the carrots, cook for another 5 minutes, then the garlic, cook for another 2-3 minutes.

To the vegetables add the pureed tomatoes, Basil and oregano, stirring bring to boil, pour the water. Bring to a boil. A pinch of sugar to adjust the taste of tomatoes.

Figure better to take a long, for example, Orient.

Wash rice and pour into boiling tomato broth. Bring to boil, cook for 10 minutes on low heat.

Add mussels, defrosted in advance. Cook for 10-15 minutes. Season with salt and pepper to taste.

And while the soup is cooking, you can prepare a quick skewers of mussels for feed and sophistication, although the soup and so tasty. Mix for the marinade lemon juice, soy sauce, vegetable oil, seasoning with freshly ground black pepper, mix well.