- 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 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 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.
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