4 servings. (serving size: 1 cup rice, 7 to 8 mussels, and 1/4 cup pepper mixture)
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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