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.
Cook rice according to package directions, omitting salt and fat.
Combine water, bay leaf, and quartered onion in a large Dutch oven; bring to a boil over medium-low heat.
Add mussels; cover and simmer 6 minutes or until shells open.
Remove pan from heat; drain mussels. Discard any unopened shells.
Remove top half of shell from each mussel; discard.
Place mussels on a serving platter; keep warm.
Heat oil in a nonstick skillet over medium- high heat.
Add bell pepper, chopped onion, and jalapeo pepper; saut 4 minutes or until tender.
Remove from heat; stir in vinegar.
Spoon 1 cup rice into 4 shallow soup bowls. Divide mussels evenly among bowls of rice.
Sprinkle pepper mixture evenly over mussels.
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.
Santa Ema Reserve ChardonnaySanta Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.