CREOLE MUSSELS WITH RICE

Creole Mussels with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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1 cup converted long-grain white rice
4 tablespoons unsalted butter
Kosher salt
1/2 onion, diced
3 stalks celery, diced
2 large plum tomatoes, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
3/4 cup dry white wine
2 pounds mussels, scrubbed and debearded
Chopped fresh parsley, for topping

Steps:

Combine the rice, 1 tablespoon butter, 1/4 teaspoon salt and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and set aside.
Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the onion and celery, season with salt and cook until just tender, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce and Cajun seasoning; cook until the tomatoes start breaking down, about 2 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add 1 cup water and the mussels and season with salt. Cover and cook until the mussels open, 4 to 5 minutes (discard any unopened mussels). Remove from the heat and stir in the remaining 1 tablespoon butter; season with salt.
Fluff the rice with a fork and divide among bowls. Top with the mussels and broth; sprinkle with parsley.