Review/Rate this Recipe Save to MyRecipes Rating:

Title: Rice With Mussels And Clams - **
Yield: 4 Servings

Ingredients

           ** {Arroz Con Mejillones Y
           -Almejas}
      4 lb Mussels and clams; cleaned
    1/3 c  Olive oil
      2 md Garlic cloves; chopped
      1 bn Parsley  - (a large bunch);
           -chopped very fine
      1 md Tomato; peeled and chopped
  1 1/2 c  Rice
  3 1/2 c  Water
           Salt and pepper; to taste

Instructions

Heat cleaned mussels and clams over a moderate fire; shake pan occasionally
until they open. Remove shells, put shellfish aside, and strain the juice
through a kitchen towel. Measure juice and put it aside. Put to boil in
a separate pot enough water to make a total of 3 3/4 cups liquid.
Heat olive oil in a flat pan with the chopped garlic. When the garlic
begins to take on color, put in the parsley, tomato, mussels, and clams.
Let it all fry for 2 minutes. Add shellfish juice. As soon as the juice
begins to boil, add the rice, seasoning, and boiling water. Cook over high
flame until rice begins to absorb the liquid. Reduce flame and cook 10 to
15 minutes longer or until rice is done. Let it rest 3 to 4 minutes
before serving.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-30-1995

- - - - - - - - - - - - - - - - - -

Contributor: Barbara Norman

Preparation Time: 0:00

Reviews