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Mussels with rice in a pan

Mussels with Rice in a Skillet

So simple! And so quick! Delicious, too. I make this skillet of mussels and rice at home all the time. It turns out really tasty and a little out of the ordinary, and sometimes I add boiled squid or shrimp. I recommend giving it a try.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Mussels

400

Rice (long-grain)

200

Onion

Bell pepper

125

Butter

Tomatoes (medium)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 18 % 4 g

Carbohydrates 64 % 14 g

101 kcal

GI: 29 / 71 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make mussels with rice in a skillet? Start by gathering your ingredients. The mussels can be frozen, fresh, or even canned.
Step 2:

Pan-fry the mussels in butter or vegetable oil — use whichever you prefer.
Step 3:

Boil the rice
Step 4:

Cut the bell pepper
Step 5:

Cut the onion
Step 6:

Sauté the onion and pepper
Step 7:

Pour boiling water over the tomatoes
Step 8:

Cut the tomatoes
Step 9:

Add the tomatoes to the pepper and onion
Step 10:

Add the mussels to the rice
Step 11:

Add the vegetables to the rice
Step 12:

Stir everything together and simmer

Start by boiling the rice until it's half done. Boil the mussels in salted water for about 15 minutes; if any haven't opened by then, discard them. Lightly pan-fry the mussel meat. Rinse, core, and seed the bell pepper, cut it into strips, and sauté it lightly. Rinse the tomatoes, squeeze out the seeds, and cut them into pieces. Once the pepper is ready, add the tomatoes. Finely chop the onion. Combine the mussels, rice, sautéed pepper and tomatoes, and onion in a sauté pan, add a couple of tablespoons of hot water, and season with salt and pepper to taste. Simmer everything over low heat for about 20 minutes, and the mussels with rice are ready. Garnish with fresh herbs and serve. Enjoy!