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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Ingredients:
1 dozen fresh mussels |
2 1/2 cups canned low-sodium chicken broth |
1 cup converted rice, uncooked |
1 tablespoon curry powder |
1/4 teaspoon salt |
1 cup frozen english peas |
2 (8-ounce) packages chunk-style lobster-flavored seafood product |
1 (7 1/2-ounce) jar whole pimientos, drained and cut into 1-inch pieces |
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. Place broth in 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.
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