The days are still cool and rainy but didn't stop us from enjoying a walk along the seaside! The best part was seeing other people enjoying the sea too, even though it was pretty windy and cool. {yes, that's how much people from new zealand love the sea} And that's something that I find really inspiring.
I felt the need to head to my kitchen and make some soup with the mussels that we brought with us from our last trip from Coromandel. {I shared the first picture at my Instagram here} It always feel good having a hot bowl of soup on the coolest days. Simply love in a bowl! This soup is amazinly simple to make, so I'd thoguht I share the recipe with you!
Happy Eating!
"Fresh Mussels Soup Recipe" ------------------------------------------------------------
1 1/2 Kg / 53 Oz Mussels 1 large yellow onion, chopped into cubes 1 medium red capcicum, chopped into cubes 1 green medium capcicum, choped into cubes 1 C. Rice { I used jasmine rice but you can use any type of rice} A few sprigs of fresh Thyme Paprika to taste Olive oil or vegetable oil 1 1/2 C. Water 3 C. Vegetable Broth Salt to Taste Fresh Coriander to serve Preparation: In a large saucepan add mussels and thyme, then add the water cover and cook the mussels over medium heat for about 10 minutes or until they open. Once ready, drain mussels, set aside and reserve the liquid. In a saucepan, over medium heat add oil. When the oil is hot add onions, stir until they are coated with oil, add salt and paprika and cook until they are tender but not brown. Add rice and chopped capcicums (red and green) add the vegetable broth and the liquid from the cooked mussels. Cook over medium heat. Add more water or broth if the soup starts to get dried. When rice is half-cooked add mussels. Finish cooking and serve soup with fresh cilantro.
