Spicy mussels with basmati rice


Ingredients 13
Servings 4
Time 20 min

Ingredients

  • 250
    ml
    basmati rice, uncooked
  • 30
    ml
    oil
  • 3
    rashers bacon, chopped
  • 2
    cloves garlic, crushed
  • 1
    fresh chilli, chopped
  • 6
    spring onions, chopped
  • 1
    small carrot, grated
  • 15
    ml
    readymade coriander and cumin paste
  • 410
    g
    chopped tomatoes
  • 100
    ml
    tomato juice
  • salt and freshly ground black pepper
  • 36
    mussels in half shells
  • 15
    ml
    freshly chopped coriander, to garnish
 

Method

35 min
 
Soak the basmati rice in cold water for 15 minutes. While the rice is soaking, heat the oil in a saucepan and sauté the bacon, garlic, chilli, spring onions, carrot and the coriander and cumin paste for 5 minutes. Add the tomatoes, juice and seasoning to taste, and simmer uncovered for 15 minutes. Drain the rice and cook according to packet instructions. While rice is cooking, arrange the mussels in a single layer in a large shallow pan. Spoon over the tomato mixture and simmer for 15 minutes. Serve hot on a bed of cooked rice and sprinkle with fresh coriander, to garnish. Serves 4-6.
 

Read more on: fish/seafood
 

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