Tomato, mussel and rice soup recipe
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- Dish type
- Vegetable soup
- Tomato soup
A lovely fish soup made with mussels, fresh tomatoes and rice. Perfect for a light dinner on a warm evening.
1 person made this
- 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
MethodPrep:5min ›Cook:15min ›Ready in:20min
- 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.
- 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.
- 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.
- 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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Fish and mussel soup
Place white wine, garlic, tomato paste, bay leaves, tinned tomatoes, sugar and fish stock in a large pot over medium heat season well with salt and pepper. Add mussels to pot.
Cover with lid and steam until mussels have opened, then bring to a boil. Reduce heat and simmer for 10&ndash15 minutes.
Remove mussels with a slotted spoon. Discard any unopened mussels. Add the fish fillets and gently poach for 5 minutes.
Add cream and a splash of Pernod. Simmer for an additional 5 minutes. Return mussels to pot.
Place fish fillets and mussels in a bowl, ladle over the liquid, garnish with parsley and dill.
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How do I store fresh mussels?
You can store mussels in your fridge by putting them in a container covered with cool damp cloths or paper towels. The secret to keeping them fresh is storing them in cool temperature without drowning them with water or sealing them. You have to let the mussels breathe or else they will die.
If it’s your first time preparing mussels, cleaning them could be a challenge to you. But after preparing it a couple of times, you’ll definitely master cooking mussels in no time. You might have to wait a while for your mussel pot to be cooked, but there is beauty in the waiting. An advantage to cooking your mussels in a slow cooker is that it prevents them from being overcooked. Letting your mussels steam in the crockpot for hours in high heat in a base of rich sensational flavors is our secret to cooking it to perfection.
- 2 tablespoons olive oil (extra-virgin)
- 2 tablespoons butter (unsalted)
- 1/2 small onion (peeled and chopped, about 1/2 cup)
- 1 small carrot (peeled, trimmed, and chopped, about 1/4 cup)
- 1/2 rib celery (chopped, about 1/4 cup)
- 1/2 small fennel bulb (trimmed and chopped, about 1/2 cup)
- 1 small clove garlic (peeled and minced or pressed)
- 1 tablespoon tomato paste
- 1/2 cup white wine (dry)
- 1 14-ounce can diced tomatoes
- 1 cup seafood stock (or water)
- 1 bay leaf
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 2 pinches cayenne pepper
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 tablespoons licorice liqueur (such as Herbsaint, Pernod, or Pastis)
- 4 to 6 ounces firm white fish (such as grouper, cod, halibut or snapper)
- 4 to 6 ounces shellfish (such as peeled medium shrimp or shelled crabmeat)
- 6 to 8 mussels (or small clams)
- Garnish: 1 to 2 tablespoons fennel fronds (chopped, or parsley, or a combination)
- Optional: 2 large dry sea scallops
- 2 to 3 tablespoons vegetable oil
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Compared to many other varieties of shellfish, mussels are cheap and plentiful. They can be served in their shells to add aesthetic quality to soups, pastas and starters – just be sure to give them a thorough clean in cold water and remove any remaining straggly 'beards'. Browse this collection of mussel recipes for some fantastic foodie inspiration, and learn how to cook mussels at home like a pro.
Mussels are a familiar sight in bowls of seafood spaghetti, a tradition continued by many of our chefs – with a few twists! Rosanna Marziale uses squid ink to create striking black pasta in her seafood tagliatelle recipe, contrasting the dark pasta and mussel shells with vibrant roasted tomatoes and dots of mozzarella purée. Lorenzo Cogo's orecchiette recipe is served with watercress purée, mussels and bergamot, while Daniele Usai's Chilli and garlic spaghetti recipe is topped with juicy mussels and a scoop of mussel sorbet (yes, sorbet).
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Calories per serving: 70
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Thai Mussel Soup
In large pot with lid, combine wine, lemon juice, onion, celery, bay leaf, garlic and cilantro sprigs.
Boil, add mussels, cover and steam til they open, 3 to 4 minutes.
(Don't overcook they get a second cooking late)
Remove mussels with slotted spoon and cool.
Strain liquid through srainer lined with several layers of cheesecloth.
Break up noodles, cover with hot water and soak, 10-15minutes.
Add crushed chilies, zest, remaining garlic and ginger.
Sauté til tender, 1-2minutes don't let ingredients brown.
Add bok chou and white parts of scallion and cook another 3 to 4 minutes, stir occasionally.
Add clam juice, water, lime juice, fish sauce, soy sauce, sugar and strained mussel broth.
While heating, remove mussels from shells ( reserve any juice), strain and add liquid to soup add mussels.
Simmer another 2 to 3 minutes, garnish with cilantro and scallion greens.
Pasta with Mussel and Tomato Sauce
The seafood puts an extra portion of protein on the plate. We need this protein to maintain and build muscles and as a building material for hormones, messenger substances and cells. Furthermore, mussels are a good source of omega-3 fatty acids, which keep our heart and arteries healthy. The trace elements iodine, selenium and zinc are also contained, which we need for various metabolic processes in the body.
In general, you should only eat mussels in the months ending in "r", as algae will multiply in the remaining time and marine biotoxins will be formed. The mussels use these algae as a food source and may therefore be contaminated. To eat only fresh mussels, you should carry out a freshness check: Mussels should be closed, after cooking the mussels should have opened and the seafood should not smell fishy or ammonia.