Prep Time
22 Mins
Cook Time
24 Mins
Yield
4 servings. (serving size: 1 cup rice, 7 to 8 mussels, and 1/4 cup pepper mixture)

Mussels spoil quickly after debearding, so prepare them immediately.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Oxmoor House Healthy Eating Collection

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