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