Mussel Jambalaya

Recipe Ingredients

2 lbs	908g / 32oz	Mussels - steamed in wine,
		Cooled, and removed from shells
2 cups	320g / 11oz	Long grain rice
4 cups	948ml	Hot broth from steaming mussels
		(add chicken broth if needed)
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onions
3		Garlic cloves - finely chopped
1		Green pepper - cored, seeded,
		And chopped
2		Celery stalks - chopped
1 cup	146g / 5.1oz	Diced cooked smoked ham
2 cups	125g / 4.4oz	Canned plum tomatoes - well drained
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Ground cloves
1/4 cup	36g / 1.3oz	Chopped fresh parsley
		Freshly-ground black pepper - to taste
		Hot pepper sauce - to taste

Recipe Instructions

Steam mussels in about 1 cup of white wine until they open and are plump. Remove from the shells. Reserve mussel meats and discard the shells. Save all cooking liquid from steaming the mussels.

Saute onions and garlic in butter and olive oil for about 3 to 4 minutes in a medium-size soup pot or Dutch oven for this dish. Add dry rice, stir carefully, making sure rice kernels are well coated and slightly golden. Add half of the broth, stir and cook over medium heat for about 2 minutes. Add green pepper, celery, ham, tomatoes, and spices. Add remaining 2 cups of broth. Cover and cook over medium-low heat until the rice has absorbed the liquid (about 15 minutes). Taste for seasoning and add additional broth if the rice seems dry.

Carefully mix in all of the steamed mussels and any accumulated juices. Cover and keep warm in the oven until serving. Provide a generous helping of chopped parsley with each serving.

This recipe yields ?? servings.

Source:
New York Seafood Council at http://www.nyseafood.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.