Directions:
- Cook rice according to package directions, omitting salt and fat.
- Combine water, bay leaf, and quartered onion in a large Dutch oven; bring to a boil over medium-low heat. Add mussels; cover and simmer 6 minutes or until shells open. Remove pan from heat; drain mussels. Discard any unopened shells. Remove top half of shell from each mussel; discard. Place mussels on a serving platter; keep warm.
- Heat oil in a nonstick skillet over medium- high heat. Add bell pepper, chopped onion, and jalapeño pepper; sauté 4 minutes or until tender. Remove from heat; stir in vinegar.
- Spoon 1 cup rice into 4 shallow soup bowls. Divide mussels evenly among bowls of rice. Sprinkle pepper mixture evenly over mussels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.43 Kcal (1065 kJ) | ||
| Calories from fat | 51.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 653.03mg | 27% | |
| Potassium | 833.71mg | 18% | |
| Total Carbs | 19.76g | 7% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 28.02g | 56% | |
| Vitamin C | 71.1mg | 119% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 29.3mg | 163% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.65 Kcal (275 kJ) | ||
| Calories from fat | 13.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 9% | |
|---|---|---|---|
| Cholesterol | 16.38mg | 21% | |
| Sodium | 168.51mg | 27% | |
| Potassium | 215.13mg | 18% | |
| Total Carbs | 5.1g | 7% | |
| Sugars | 0.77g | 12% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 7.23g | 56% | |
| Vitamin C | 18.4mg | 119% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 7.6mg | 163% | |
| Calcium | 19.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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