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Ingredients
3 or 4 dozen mussels
1 cup dry white wine
2 teaspoons tomato paste
1 pound chopped onions
2 tablespoons olive oil
1 ½ cups long-grain rice
¼ cup pine nuts
4 tablespoons dried currants (raisins can be substituted)
¼ cup chopped parsley
Nutritional analysis per serving (3 servings)
110 grams carbs; 59 milligrams cholesterol; 839 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 5 grams fiber; 657 milligrams sodium; 36 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If mussels are not clean, scrub them with brush and rinse in several changes of water. Debeard. Discard any mussels that are open if the shells will not close.
- Step 2
Cook mussels in the wine in a non-aluminum pot for about 5 minutes, until they open. Discard any mussels that do not open. Strain mussel broth. Set aside mussels and keep warm.
- Step 3
Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.
- Step 4
Meanwhile, saute onions in hot olive oil until onions are soft, in a pan large enough to hold all of the ingredients.
- Step 5
Add the rice and reserved liquid and bring to a boil. Cover, reduce heat and simmer for about 20 minutes, until rice is tender. About 5 minutes before the rice is finished, add the pine nuts and currants.
- Step 6
About one minute before the rice is finished, arrange mussels on top of rice. Sprinkle on parsley.
- Step 7
To serve, arrange mussels on top of rice.
Private Notes