Confetti-Topped Mussels

Name: Confetti-Topped Mussels
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 79 milliliters finely chopped green bell pepper; 1 jalapeño pepper, seeded and finely chopped; 907 grams mussels, scrubbed and debearded (about 32 mussels); 1 teaspoon olive oil; 59 milliliters finely chopped onion; 1 small onion, quartered; 79 milliliters finely chopped red bell pepper; 227 grams package yellow rice; 237 milliliters water; 1 Tbsp white wine vinegar; 79 milliliters finely chopped yellow bell pepper

Confetti-Topped Mussels might be just the hor d'oeuvre you are searching for. One serving contains 342 calories, 19g of protein, and 4g of fat. This recipe serves 4. Not It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 46 minutes. If you have olive oil, rice, wine vinegar, and a few other ingredients on hand, you can make it.

Instructions

Cook rice according to package directions, omitting salt and fat.

Ingredients you will need

Rice

Salt

Combine water, bay leaf, and quartered onion in a large Dutch oven; bring to a boil over medium-low heat.

Ingredients you will need

Bay Leaves

Onion

Water

Equipment you will use

Dutch Oven

Add mussels; cover and simmer 6 minutes or until shells open.

Ingredients you will need

Mussels

Pasta Shells

Remove pan from heat; drain mussels. Discard any unopened shells.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Frying Pan

Remove top half of shell from each mussel; discard.

Ingredients you will need

Mussels

Place mussels on a serving platter; keep warm.

Ingredients you will need

Mussels

Heat oil in a nonstick skillet over medium- high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper, chopped onion, and jalapeo pepper; saut 4 minutes or until tender.

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Bell Pepper

Pepper

Onion

Remove from heat; stir in vinegar.

Ingredients you will need

Vinegar

Spoon 1 cup rice into 4 shallow soup bowls. Divide mussels evenly among bowls of rice.

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Mussels

Rice

Soup

Equipment you will use

Bowl

Sprinkle pepper mixture evenly over mussels.

Ingredients you will need

Mussels

Pepper

Equipment

Dutch Oven

Frying Pan

Bowl

Ingredients

Servings:

bay leaf 79milliliters

finely chopped green bell pepper 1

jalapeño pepper, seeded and finely chopped 907grams

mussels, scrubbed and debearded (about 32 mussels)1teaspoon

olive oil 59milliliters

finely chopped onion 1small

onion, quartered 79milliliters

finely chopped red bell pepper 227grams

package yellow rice 237milliliters

water 1Tbsp

white wine vinegar 79milliliters

finely chopped yellow bell pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.