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Mussels On Mexican Rice

Heart.Foods's picture
  Mussels 2 Pound
  Olive oil 2 Teaspoon
  Chopped green onions 1 Cup (16 tbs)
  Green pepper 1 Cup (16 tbs), finely chopped
  Garlic 4 Clove (20 gm), minced
  Jalapeno peppers 2 , seeded and minced
  Canned low sodium chicken broth 1 1⁄2 Cup (24 tbs) (Undiluted)
  Dry white wine 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Basmati rice 1 Cup (16 tbs) (Uncooked)
  Minced parsley 1⁄2 Cup (8 tbs)

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

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1838 Calories from Fat 315

% Daily Value*

Total Fat 35 g54.3%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 254 mg84.7%

Sodium 3236.5 mg134.9%

Total Carbohydrates 219 g73%

Dietary Fiber 15.5 g62%

Sugars 11.1 g

Protein 136 g272.7%

Vitamin A 299.8% Vitamin C 553.9%

Calcium 53.3% Iron 256.5%

*Based on a 2000 Calorie diet

Mussels On Mexican Rice Recipe