2 cups PanaPesca® Whole Shell Mussels
1/2 cup basmati rice
1 tbsp peanut oil
1/2 medium onion, chopped
1 large tomato skinned, seeded, and chopped (or equivalent qty canned tomatoes)
1/2" dried cinnamon stick
2 cloves
4 cardamom pods
2 small red chiles, seeded and finely chopped
1/4 tsp turmeric
salt, freshly ground pepper to taste
slivered jalapeno peppers and chopped cilantro for garnish
1. Heat peanut oil in a small heavy-bottomed pan, add the cinnamon, cloves, cardamoms and the chiles. After a minute, add the onion and sauté till golden. Add chopped tomato, salt and turmeric and stir until flavors fuse.
2. Add rice and 1 cup water. Stir well. Cover and cook till rice is nearly done. Add mussels to heat through, recover, and finish cooking for approx. 4 minutes.
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3. Plate and garnish with slivered jalapenos and chopped cilantro.
Yield: One Serving
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