3 Replies to “Spicy Mussels and Rice”

  1. **Recipe here originally:** [**Spicy Mussels and Rice**](http://triedtrue.us/SpicyMusselsRice)

    This spicy mussels and rice is an easy weeknight dinner that combines perfectly cooked mussels, a spicy broth, and fluffy white rice.

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Servings: 4

    Calories: 482kcal

    Author: Kylie Perrotti

    ### Equipment

    * Wide pot
    * Small pot

    ### Ingredients

    * 3 pounds mussels debeared and scrubbed
    * 1 cup rice
    * 4 tablespoons butter divided
    * 2 cups water
    * 1 yellow onion peeled and diced
    * 4 cloves garlic peeled and minced
    * 3 scallions trimmed and minced
    * 1 red Fresno chili pepper trimmed and minced
    * 4 cups chicken stock low-sodium
    * 1 lemon cut into 8 wedges
    * Salt and pepper to taste
    * Chili oil optional, for garnish

    ### Instructions

    #### Prepare the Mussels:

    * Debeard and scrub the mussels. Transfer to a bowl of ice until needed.

    #### Prepare the Rice:

    * Combine the rice, one tablespoon butter, 2 cups water, and salt to a small pot. Bring to a boil and stir once. Reduce heat, cover, and simmer for 15 minutes. Turn off the heat and rest, covered, for 5-10 minutes before fluffing with a fork.

    #### Start the Broth:

    * As the rice cooks, prepare the broth. In a wide pot heat the remaining 3 tablespoons butter over medium heat. Add the onion and cook for 5 minutes until it begins to soften.
    * Add the garlic, scallions, and red Fresno pepper and cook for 1-2 minutes, being careful not to burn the garlic. Season with salt and pepper.

    #### Cook the Broth:

    * Pour the chicken stock into the pot and bring to a boil for 5 minutes. Add the lemon wedges and cook an additional minute.

    #### Cook the Mussels:

    * Add the mussels to the pot and reduce heat to low. Cover and cook for 7-9 minutes. Check on the mussels and remove all the opened mussels and transfer them to a bowl. Cover and cook any unopened mussels for 2-3 minutes more. Check the mussels again, transfer the opened mussels to the bowl, and discard any unopened mussels at this point.
    * Bring the broth back to a boil and taste and season with salt and pepper. Cook for 2-3 minutes more.

    #### To Serve:

    * Divide the rice between shallow bowls. Ladle the broth over each dish and serve with mussels on top. Garnish with a drizzle of chili oil. Enjoy!

    ### Nutrition

    Calories: 482kcal | Carbohydrates: 53g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 679mg | Potassium: 926mg | Fiber: 2g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 8mg

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