Creole-style mussels with rice
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 15 G., saturated fats 8 G., proteins 24 G., carbohydrates 50 G., fiber 2 G., cholesterol 75 mg, sodium 976 mg, sugar 3 G.
Calories 400, total fat 15 G., saturated fats 8 G., proteins 24 G., carbohydrates 50 G., fiber 2 G., cholesterol 75 mg, sodium 976 mg, sugar 3 G.
Before cooking, mussels are carefully cleaned of sand and beards to ensure nothing mars your dinner. Prepare a delicious Creole dish with them, full of spicy flavors and aromas. First, onions, garlic, celery, and tomatoes are lightly simmered in white wine with Cajun seasoning, then the mussels are added and steamed in a vegetable sauce, infusing it with their delicious juices. Serve the mussels with the sauce over a side of boiled rice. For a more delicate flavor, cook the rice with a spoonful of butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg mussels, washed with a brush and cleaned of the "beard"
- 1 cup parboiled long-grain rice
- 60 g unsalted butter
- Half an onion, diced
- 3 stalks celery, diced
- 2 large plum tomatoes, diced
- 2 cloves garlic, crushed
- 1 tbsp Worcestershire sauce
- 1 tbsp. l. Cajun seasoning
- 3/4 cup dry white wine
- Chopped fresh parsley, for serving
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Cooking the dish according to the recipe:
- Combine rice, 1 tablespoon butter, 1/4 teaspoon salt, and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat.
- Meanwhile, melt 2 tablespoons butter in a large saucepan over medium-high heat. Add the onion and celery, season with salt, and cook until softened, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce, and Cajun seasoning; cook until tomatoes begin to soften, about 2 minutes.
- Pour in the wine and simmer until reduced by half, about 4 minutes. Add 1 cup water and the mussels, season with salt. Cover and simmer until the mussels open, 4-5 minutes (remove any unopened mussels from the pan). Remove from heat and stir in the remaining 1 tablespoon butter; season with salt to taste.
- Fluff the rice with a fork and divide among plates. Top with mussels and broth; sprinkle with parsley.
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