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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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