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.

Recipe by Oxmoor House January 1996

Gallery

Recipe Summary

Yield:
4 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.)

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

333 calories; calories from fat 15%; fat 5.7g; saturated fat 1g; mono fat 2.5g; poly fat 1.2g; protein 17.4g; carbohydrates 47.5g; fiber 0g; cholesterol 28mg; iron 0mg; sodium 373mg; calcium 0mg.
Advertisement
Advertisement