 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 dozen fresh mussels |
2 1/2 cups canned low-sodium chicken broth |
1 cup uncooked converted rice |
1 tablespoon curry powder |
1/4 teaspoon salt |
1 cup frozen english peas |
2 (8-ounce) packages chunk-style lobster-flavored seafood product |
1 (7 1/2-ounce) jar diced pimientos, drained |
Directions:
1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Pour broth into a large saucepan, and bring to a boil; add rice, curry powder, and salt. Cover, reduce heat, and simmer 15 minutes. Add mussels, peas, seafood, and pimiento; cook 5 additional minutes or until mussels open and rice is tender. Discard unopened mussels. Serve immediately.
3. Tip: Use converted (parboiled) rice in this recipe so your rice won't be gummy.
|
|