Green Spinach Mussel Soup
1.
Materials
2.
Mussels and sea rice are soaked in water separately
3.
Select the mussels to remove the sausages and rinse them
4.
Wash the spinach and blanch it in a pot of boiling water until cooked
5.
Remove and drain
6.
In another pot, pour in water and bring to a boil, add mussels
7.
Pour the sea rice and cook for about 15 minutes
8.
Pour the spinach and boil again
9.
Add salt and mix well
10.
Pour into a bowl, sprinkle a little pepper and serve
Tips:
After soaking the mussels, it is easier to remove the intestines.
The mussels have a better taste without the muddy intestines, and there is no rustling feeling.
The cooked soup tastes better when eaten while it is hot.