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Prep Time: 22 Minutes Cook Time: 24 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Mussels spoil quickly after debearding, so prepare them immediately. Ingredients:
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 |
Directions:
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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