Mussels spoil quickly after debearding, so prepare them immediately.
Yield: 4 servings. (serving size: 1 cup rice, 7 to 8 mussels, and 1/4 cup pepper mixture)
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Amount per serving
- Calories: 412
- Fat: 6.3g
- Saturated fat: 1.1g
- Protein: 32.6g
- Carbohydrate: 55.4g
- Cholesterol: 64mg
- Iron: 11.9mg
- Sodium: 742mg
- Calories from fat: 14%
- Fiber: 1.5g
- Calcium: 65mg
- 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
- 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.
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