RECETAS Y COCINA

Ingredients

• 1 small onion, finely chopped
• 3 tablespoons oil
• Pinch of saffron
• 1 l fish stock
• 3 tablespoons rice
• 1 tablespoon finely chopped parsley
• 16 mussels
• Salt and pepper

Preparation

Fry the onion in the oil in a pan until brown.

Add the boiling fish stock and the saffron; let it simmer for a few minutes.

Add the rice and let it simmer for ten minutes, until it becomes tender.

Wash the sand from the mussels, remove them from their shells and chop them up.

Add to the soup and finish cooking the rice, keeping the pan covered.

Add salt and pepper to taste.

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Presentation

The soup can be served in bowls, cups or soup-plates, with a generous sprinkling of chopped parsley.

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