Main Ingredients:

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

Cooking Preparation of the Recipe:

Proceed as follows:
Bring the bouillon to a boil.
Add the rice vermicelli pieces and cook at a low heat for 3 minutes. Some varieties of vermicelli might require a slightly shorter or longer cooking time.
Add the mussels and heat (but do not boil) for a minute or two.
Optional improvement: Before serving, add two tablespoons of cognac to the soup.
A dry white wine with a lot of taste goes nicely with the soup. However, even a light Riesling can be appropriate.

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