Directions:
- Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
- Pour broth into a large saucepan, and bring to a boil; add rice, curry powder, and salt. Cover, reduce heat, and simmer 15 minutes. Add mussels, peas, seafood, and pimiento; cook 5 additional minutes or until mussels open and rice is tender. Discard unopened mussels. Serve immediately.
- Tip: Use converted (parboiled) rice in this recipe so your rice won't be gummy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.21 Kcal (482 kJ) | ||
| Calories from fat | 18.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 3% | |
|---|---|---|---|
| Cholesterol | 2.74mg | 1% | |
| Sodium | 353.77mg | 15% | |
| Potassium | 205.17mg | 4% | |
| Total Carbs | 17.43g | 6% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 7.25g | 15% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.88 Kcal (263 kJ) | ||
| Calories from fat | 10.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 3% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 1% | |
| Sodium | 193.06mg | 15% | |
| Potassium | 111.97mg | 4% | |
| Total Carbs | 9.51g | 6% | |
| Sugars | 0.95g | 7% | |
| Dietary Fiber | 1.18g | 9% | |
| Protein | 3.96g | 15% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.4mg | 4% | |
| Calcium | 15.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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