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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and scrub mussels or clams well, and rinse several times. | 2. Chop onion and brown lightly in olive oil in a heavy skillet. | 3. Add mussels/clams cover and allow to steam shaking pan from time to time, when shells are open remove from pan and set aside retain any liquids left in the pan and from the shells (discard any that do not open). | 4. Heat the 1 TBLS of olive oil in the pan and add the rice stir and let the rice begin to brown lightly, when the rice begins to brown add the pepper, saffron and garlic, keep stirring for a few moments more then add the boiling broth or water along with any of the liquids from the cooked mussels/clams. Cook over low heat until rice is thoroughly cooked 20-30 minutes. Stir occasionally so that rice does not stick, add a small amount of boiling water if needed to completely cook the rice. | 5. While rice is cooking remove the mussels/clams from their shells and when the rice is done stir them into the rice heat for a minute or two and then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	2			780.1938	33.4758	107.95700000000001	20.3213
onion	1			64.0	14.944	1.76	0.16
olive oil	1/4	cup		119.34	0.0	0.0	13.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	3	halved		-	-	-	-
white wine	1/4	cup		-	-	-	-
pepper				-	-	-	-
saffron	1/8	teaspoon	powdered	-	-	-	-
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
water	2	cups	boiling	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.