Mussel Soup

Name: Mussel Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Other
Ingredients: 100 g of cooked and deshelled mussels; 500 ml (2 cups) of saffron-spiced mussel bouillon; 100 g rice vermicelli, broken down into short pieces

Mussel Soup The starting point for this recipe is the Basic Aphrodisiac Mussels. Actually, the dish was originally not developed

Cook: 20 min
Total: 20 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

100 g of cooked and deshelled mussels
500 ml (2 cups) of saffron-spiced mussel bouillon
100 g rice vermicelli, broken down into short pieces

Shopping list for 4

Instructions

1
Bring the bouillon to a boil.
2
Add the rice vermicelli pieces and cook at a low heat for 3 minutes.
3
Add the mussels and heat (but do not boil) for a minute or two.
4
Optional improvement: Before serving, add two tablespoons of cognac to the soup.

Ingredients

Servings

Original recipe

100 g of cooked and deshelled mussels
500 ml (2 cups) of saffron-spiced mussel bouillon
100 g rice vermicelli, broken down into short pieces

Shopping list for 4

Instructions

1
Bring the bouillon to a boil.
2
Add the rice vermicelli pieces and cook at a low heat for 3 minutes.
3
Add the mussels and heat (but do not boil) for a minute or two.
4
Optional improvement: Before serving, add two tablespoons of cognac to the soup.

Emeril's Yule Log

An elaborate holiday Yule Log cake — a light sponge cake rolled around coconut-pecan filling, blanketed in chocolate ganache and forked to look like bark.

OtherVegetarian60+ min