Peruvian Mussels with Rice

Ingredients

• 2 pounds (900g) fresh mussels, cleaned and debearded 2 pounds (900g) fresh mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, paprika, and dried oregano to the pot, and cook for another minute to release their flavors.
3. 3.
   Add the rice to the pot and stir well to coat it with the spices and oil.
4. 4.
   Pour in the fish or vegetable broth and coconut milk, and season with salt and pepper. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes, or until it is cooked and has absorbed all the liquid.
6. 6.
   While the rice is cooking, prepare the mussels. Discard any mussels that are open or damaged.
7. 7.
   Add the cleaned mussels to the pot with the cooked rice. Cover the pot and cook for an additional 5-7 minutes, or until the mussels have opened.
8. 8.
   Discard any mussels that have not opened.
9. 9.
   Serve the Peruvian Mussels with Rice hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the dish.

Treat your ingredients with care...

• Mussels — Make sure to discard any mussels that are open or damaged before cooking. Rinse them thoroughly under cold water to remove any sand or debris.

Tips & Tricks

• For an extra kick of flavor, add a splash of Peruvian pisco to the broth before adding the rice.
• If you prefer a spicier dish, add a chopped chili pepper or a dash of hot sauce to the broth.
• Serve the Peruvian Mussels with Rice with a side of crusty bread to soak up the delicious broth.
• If you don't have coconut milk, you can substitute it with regular milk or cream for a creamier texture.
• To make the dish more colorful, add some diced bell peppers or tomatoes to the rice while it's cooking.

Serving advice

Serve the Peruvian Mussels with Rice in individual bowls, allowing each person to enjoy the flavorful broth and tender mussels. Squeeze fresh lime juice over the dish just before eating to add a refreshing citrusy touch.

Presentation advice

Garnish the Peruvian Mussels with Rice with a sprinkle of fresh chopped cilantro to add a pop of color. Serve it in vibrant bowls to showcase the beautiful colors of the dish.