Go Back
+ servings
Spicy Mussels and Rice_MidPage

Spicy Mussels and Rice

This spicy mussels and rice is an easy weeknight dinner that combines perfectly cooked mussels, a spicy broth, and fluffy white rice.
4.67 from 6 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 482kcal


  • Wide pot
  • Small pot


  • 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


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!


Calories: 482kcal | Carbohydrates: 53g | Protein: 30g | Fat: 17g | Sodium: 679mg | Fiber: 2g | Sugar: 2g | Vitamin C: 33mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!