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Mussels on Mexican Rice

Yield 4 servings.
This mexican rice dish is a classic entrée that's big on taste. Peppers, green onions, white wine and garlic inject the right amount of flavor into the steamed mussels.

Ingredients

  • 3 1/2 dozen mussels (about 2 pounds)
  • 2 teaspoons olive oil
  • 1 cup finely chopped green onions
  • 1 cup finely chopped green pepper
  • 4 cloves garlic, minced
  • 2 jalapeno peppers, seeded and minced
  • 1 1/2 cups canned low-sodium chicken broth, undiluted
  • 1/2 cup dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 cup basmati rice, uncooked
  • 1/2 cup minced fresh parsley

Nutrition Information

  • calories 333
  • caloriesfromfat 15 %
  • fat 5.7 g
  • satfat 1 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 17.4 g
  • carbohydrate 47.5 g
  • fiber 0.0 g
  • cholesterol 28 mg
  • iron 0.0 mg
  • sodium 373 mg
  • calcium 0.0 mg

How to Make It

  1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

  2. Heat oil in a large Dutch oven over medium heat. Add green onions and next 3 ingredients; saute until tender. Add chicken broth and next 3 ingredients; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes. Stir in parsley; place mussels on rice. Cover and cook 8 minutes or until mussels are open. (Discard any mussels that do not open during cooking.)

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