Confetti-Topped Mussels

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)
Recipe from Oxmoor House

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Nutritional Information

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


  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.
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