Confetti-Topped Mussels

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Confetti-Topped Mussels
46 min.
4
337kcal

Suggestions


Imagine indulging in a dish that's as colorful as it is delicious—our Confetti-Topped Mussels are sure to delight your senses and impress your guests. This vibrant recipe brings together fresh mussels, sautéed bell peppers, and fragrant yellow rice, creating a stunning presentation and an explosion of flavors that will make your taste buds dance.

Not only is this dish a feast for the eyes, but it also boasts a perfect health score of 100, making it an excellent choice for those seeking nutritious dining options. Crafted to be gluten-free and dairy-free, it’s an ideal meal for anyone with dietary restrictions or simply looking to eat healthier without sacrificing flavor. The protein-rich mussels deliver essential nutrients, while the medley of colorful peppers adds both crunch and a burst of color.

Perfect for any occasion—be it a cozy lunch or an elegant dinner—these confetti-topped mussels are surprisingly easy to prepare and ready in just 46 minutes. Pair them with a crisp white wine, and you have a delightful culinary experience that feels both special and comforting. Dive into a bowl of this scrumptious seafood dish and let the vibrant flavors transport you to a seaside adventure!

Ingredients

  •  bay leaf 
  • 0.3 cup bell pepper green finely chopped
  •  jalapeno seeded finely chopped
  • pounds mussels scrubbed ( 32 mussels)
  • teaspoon olive oil 
  • 0.3 cup onion finely chopped
  • small onion quartered
  • 0.3 cup bell pepper red finely chopped
  • ounce rice yellow
  • cup water 
  • tablespoon citrus champagne vinegar 
  • 0.3 cup bell pepper yellow finely chopped

Equipment

  • bowl
  • frying pan
  • dutch oven

Directions

  1. Cook rice according to package directions, omitting salt and fat.
  2. Combine water, bay leaf, and quartered onion in a large Dutch oven; bring to a boil over medium-low heat.
  3. Add mussels; cover and simmer 6 minutes or until shells open.
  4. Remove pan from heat; drain mussels. Discard any unopened shells.
  5. Remove top half of shell from each mussel; discard.
  6. Place mussels on a serving platter; keep warm.
  7. Heat oil in a nonstick skillet over medium- high heat.
  8. Add bell pepper, chopped onion, and jalapeo pepper; saut 4 minutes or until tender.
  9. Remove from heat; stir in vinegar.
  10. Spoon 1 cup rice into 4 shallow soup bowls. Divide mussels evenly among bowls of rice.
  11. Sprinkle pepper mixture evenly over mussels.

Nutrition Facts

Calories337kcal
Protein22.49%
Fat11.2%
Carbs66.31%

Properties

Glycemic Index
59.8
Glycemic Load
30.22
Inflammation Score
-8
Nutrition Score
26.956956728645%

Flavonoids

Luteolin
0.84mg
Isorhamnetin
1.38mg
Kaempferol
0.19mg
Myricetin
0.04mg
Quercetin
6.19mg

Nutrients percent of daily need

Calories:337.13kcal
16.86%
Fat:4.09g
6.3%
Saturated Fat:0.77g
4.78%
Carbohydrates:54.53g
18.18%
Net Carbohydrates:52.64g
19.14%
Sugar:2.2g
2.44%
Cholesterol:32.39mg
10.8%
Sodium:339.25mg
14.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.5g
37%
Manganese:4.64mg
231.79%
Vitamin B12:13.88µg
231.33%
Selenium:60.58µg
86.55%
Vitamin C:64.13mg
77.73%
Phosphorus:310.97mg
31.1%
Iron:5.27mg
29.3%
Vitamin B2:0.3mg
17.52%
Folate:69.51µg
17.38%
Zinc:2.6mg
17.31%
Vitamin B1:0.26mg
17.07%
Potassium:560.02mg
16%
Vitamin B3:3.13mg
15.63%
Magnesium:61.77mg
15.44%
Vitamin B6:0.28mg
14.19%
Copper:0.28mg
13.97%
Vitamin A:684.43IU
13.69%
Vitamin B5:1.27mg
12.71%
Vitamin E:1.22mg
8.1%
Fiber:1.89g
7.57%
Calcium:58.39mg
5.84%
Vitamin K:3.06µg
2.91%
Source:My Recipes