(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSeafood Soups: Cod - Z >  Mussel Rice Soup


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Yield: Makes 8 servings.

• 1 cup coarsely chopped onion
• 1 tablespoon butter or margarine
• 3 ribs celery, sliced
• 1/2 cup uncooked rice
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon ground black pepper
• 5 cups chicken broth
• 2 medium tomatoes, peeled and chopped
• 2 4-ounce cans mussels*, drained
• 2 cups torn fresh spinach

Cook onion in butter in Dutch oven or large skillet until tender crisp, about 3 minutes.

Add celery; cook 1 minute.

Add rice, salt, basil, pepper and broth.

Bring to a boil, reduce heat, and simmer 10 minutes.

Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender.

Add spinach leaves. Serve immediately.

Nutrition Facts
Calories 140   
Total Fat 5g 
Cholesterol 16mg 
Sodium 897mg 
Total Carbohydrate 16g 
Dietary Fiber 2g 
Protein 9g

USA Rice Federation (


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages