Mussels On Mexican Rice
|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)|
|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).
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.).