Rice and mussel soup
- Place 1 cup cold water in a saucepan and bring to the boil. Add mussels, cover pan and steam for 5 to 10 minutes, shaking the pan until the mussels open.
- Remove mussels from their shells, discarding the shells. Strain cooking liquid and reserve.Coarsely chop the mussel meat.
- Heat the oil in a saucepan. Add diced onion and cook over a medium heat for 10 minutes to soften but not brown. Next, add tomato juice and bring to the boil. Add rice and simmer for 10 to 15 minutes or until tender.
- Add the mussel meat and reserved cooking liquid, then season the soup with salt and pepper to taste. Stir in coriander and serve.