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Confetti-Topped Mussels

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.


  • 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

Nutrition 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

How to Make It

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

  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.

  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.

  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