November 3, 2009
Mussels with Raisins, Walnuts, and Basmati Rice
by Rosalinda Paez
Mussels are easy to cook, and the cooking broth becomes part of the flavorful sauce in this delicious recipe from Rosalinda Paez and our friends at MyFoodMyHealth.com. (Photo: Lori Eanes Photography)
Attractive offer from MyFoodMyHealth.com
MyFoodMyHealth is the premier source for people and families who struggle to cook delicious, healthy meals for family members have allergies and other health concerns.
Their site provides a customizable online meal planner for families with health conditions and food allergies, or that want to support their health by eating whole, natural and delicious food.
|
Click the image above, and then enter the Promo Code
"vitalchoice" to save 15%
|
And it’s filled with flavorful recipes created by professional chefs and nutritionists, and provides online tools to make it simple to prepare nutritious meals everyone can enjoy.
To sign up and save 15% off your subscription, visit them online at MyFoodMyHealth and enter the Promo Code: vitalchoice.
Basmati Rice with Mussels, Raisins, and Walnuts
By Rosalinda Paez
4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
9 cups water, divided
1 cup white basmati rice
2 lemons, quartered
5 black peppercorns
1/4 cup chopped shallots
2 garlic cloves, pressed or minced
1/2 cup tomato paste
1/2 cup raisins
*Vital Choice mussels come de-bearded.
Instructions
-
Bring 8 cups of the water with 1 teaspoon of salt to a boil in a large pot. Add the basmati rice and cook uncovered on high heat for 10 minutes. (If the rice is not done, cover the pot, reduce heat and simmer until just cooked.) Drain the rice well, return the rice to the same pot, and cover to keep warm.
-
Meanwhile, add the mussels to a medium skillet with 1 cup water, the bay leaf, the lemons, and the whole peppercorns. Cook covered for 5-7 minutes on medium-high heat, until all shells are open. Discard any mussels that do not open, and transfer all the open ones to a bowl. Strain the cooking broth and reserve. Squeeze the cooked lemons into the broth.
-
Heat the olive oil in a medium skillet. Add the shallots and sauté over medium-low heat for 5 minutes, then add the garlic and sauté for 30 seconds. Add the reserved broth, the tomato paste, the raisins, and ½ teaspoon salt. Stir until the tomato paste dissolves. Simmer rapidly, uncovered, for about 10 minutes to reduce and concentrate the sauce. Divide the rice and mussels onto plates, pour the sauce over the mussels, and sprinkle with the walnuts.
|
