Confetti-Topped Mussels

Oxmoor House
Mussels spoil quickly after debearding, so prepare them immediately.
4 servings. (serving size: 1 cup rice, 7 to 8 mussels, and 1/4 cup pepper mixture)


+ Add To Shopping List
1 (8-ounce) package yellow rice
1 cup water
1 bay leaf
1 small onion, quartered
2 pounds mussels, scrubbed and debearded (about 32 mussels)
1 teaspoon olive oil
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped yellow bell pepper
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 jalapeño pepper, seeded and finely chopped
1 tablespoon white wine vinegar


Prep: 22 Minutes
Cook: 24 Minutes

Cook rice according to package directions, omitting salt and fat.

Combine water, bay leaf, and quartered onion in a large Dutch oven; bring to a boil over medium-low heat. Add mussels; cover and simmer 6 minutes or until shells open. Remove pan from heat; drain mussels. Discard any unopened shells. Remove top half of shell from each mussel; discard. Place mussels on a serving platter; keep warm.

Heat oil in a nonstick skillet over medium- high heat. Add bell pepper, chopped onion, and jalapeño pepper; sauté 4 minutes or until tender. Remove from heat; stir in vinegar.

Spoon 1 cup rice into 4 shallow soup bowls. Divide mussels evenly among bowls of rice. Sprinkle pepper mixture evenly over mussels.

Created date

March 2010

Nutritional Information

Calories 412
Fat 6.3 g
Satfat 1.1 g
Protein 32.6 g
Carbohydrate 55.4 g
Cholesterol 64 mg
Iron 11.9 mg
Sodium 742 mg
Caloriesfromfat 14 %
Fiber 1.5 g
Calcium 65 mg