Easy Mussels one pot rice recipe

If you are looking for an easy quick dish to cook after a long day from work or on the weekend for your family or friends, this easy mussels one pot rice recipe dish is your girl. I have made this dish countless times and it always comes out flavourful and delicious, this dish is savoury, rich and aromatic. When cooking the dish, the aroma of the mussel broth and the sautéed onion and garlic in butter will fill your kitchen with a delicious homely comfort. This recipe is foolproof and easy to make using simple ingredients that can be bought in any grocery store or supermarket.

This recipe is perfect for any season and one of the simplest dishes I currently have on the website. This is a recipe my family will make on a Sunday for a quick delicious simple meal within 30 minutes. Depending on how I am feeling, I will normally eat it with a drizzle of half a lemon on my plate and add chilli oil, however, this is optional.

If you make this dish and love it, then the Mushroom Baby Corn and Chicken Rice One Pot will be right up your alley, check it out. They both share the same concept and foundation of cooking.

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• Ingredients
• Instructions
• Storage
• Related
• Recipe
• Food safety

Ingredients

• Frozen Mussels: These are frozen for freshness and have a subtly sweet and salty taste, which is incredible. They are low in saturated fat and high in protein which will keep you satiated for longer. This is the main star of the dish and creates the most incredible broth in which the rice is cooked. Please get either freshly caught mussels or frozen, I prefer frozen because I can store them in my freezer and use them any time I want to make a quick meal.
• Lurpak butter: I love this brand of butter, I use the slightly salted one whilst cooking and omit adding any extra salt. However, you can use an unsalted butter of your choosing without adding extra salt.
• Knorr (Aromat): I cooked a lot with knorr Aromat and love this seasoning, however, it does contain a tad of MSG, so if you are not a fan of it and would rather not include it in your dish, please use chicken bouillion cube instead. It will not alter the taste of the dish, because the star of this dish is the mussels, which create the broth for the base of the dish.
• Knorr chicken stock: I used one however I do not think it makes much difference or impact on the dish. So you can omit the knorr stock if you do not any at home. This is not essential when it comes to making this dish.

See recipe card for quantities.

Instructions

Storage

Fridge: Leftovers can be stored in a container with a tight lid in the fridge for 3 to 4 days maximum. Please use our judgment, if the leftovers have a foul smell, please throw them away and do not eat them. 

Reheat: Reheat it in a microwave for about 2-3 minutes following your microwave settings and safety guidelines or put the rice in a bamboo steamer and steam it until it is heated. The steam will make it fluffy and taste freshly cooked. You can also put it in a pan, on medium heat with a little bit of broth or water, stirring occasionally until it's heated. 

Related

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Recipe

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.