Mussels on Mexican Rice

Oxmoor House
This mexican rice dish is a classic entrée that's big on taste. Peppers, green onions, white wine and garlic inject the right amount of flavor into the steamed mussels.
4 servings.


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3 1/2 dozen mussels (about 2 pounds)
2 teaspoons olive oil
1 cup finely chopped green onions
1 cup finely chopped green pepper
4 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 1/2 cups canned low-sodium chicken broth, undiluted
1/2 cup dry white wine
1 teaspoon paprika
1/4 teaspoon salt
1 cup basmati rice, uncooked
1/2 cup minced fresh parsley


Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

Heat oil in a large Dutch oven over medium heat. Add green onions and next 3 ingredients; saute until tender. Add chicken broth and next 3 ingredients; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes. Stir in parsley; place mussels on rice. Cover and cook 8 minutes or until mussels are open. (Discard any mussels that do not open during cooking.)

Created date

August 2009

Nutritional Information

Calories 333
Caloriesfromfat 15 %
Fat 5.7 g
Satfat 1 g
Monofat 2.5 g
Polyfat 1.2 g
Protein 17.4 g
Carbohydrate 47.5 g
Fiber 0.0 g
Cholesterol 28 mg
Iron 0.0 mg
Sodium 373 mg
Calcium 0.0 mg