Italian rice soup with mussels in slow cooker

Italian rice soup with mussels in slow cooker

Italian rice soup with mussels in slow cooker


100 g long-grain rice
200 grams of canned mussels in their own juice + 50 g mussels with wings
4 large tomatoes
1 onion
1 carrot
1 bunch basil
100ml dry white wine
2 cloves garlic
4 tbsp olive oil
0.5 tsp sugar
salt pepper


Prepare slow cooker and ingredients.

Onions and carrots cleaned. Onion cut into small cubes, carrot grate. On the tomatoes on top make cruciform cuts, pour the fruit of boiling water and remove the skin. Basil wash, dry and disassemble on the leaves.

Enable “Multicooc” mode, set the temperature to 160 ° C, heat 2 tbsp oil and fry the onion and carrot for 5 minutes. Two tomatoes and half of the basil leaves cut into small pieces and add to the bowl slow cooker. Cook, stirring occasionally, for 5 minutes. Put the vegetables in a blender and grind into a puree.

In the bowl at the same time warm up the remaining oil, add the rice, pour in the wine, add sugar and cook for 5 minutes. Return to the bowl of vegetable puree, add 2 cups of water and bring the soup to a boil. Cook for 10 minutes. Discard mussels in a colander, without washing add to the soup.

The remaining tomatoes washed, cut into 4 pieces and remove the seeds. The flesh cut into cubes. Garlic peel and finely chop. The remaining basil leaves crushed. Add to soup tomatoes, garlic and basil and cook for 10 minutes.

Italian rice soup with mussels ready. Serve very hot.

Bon Appetit!

Italian rice soup with mussels in slow cooker

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