Mussels spoil quickly after debearding, so prepare them immediately.
Oxmoor House JANUARY 2004
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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