In this Italian paella recipe, potatoes and other vegetables are layered with mussels and rice and baked in a casserole dish. Be sure to cover the rice completely with vegetables to ensure it cooks properly.
To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
Serving Size: about 1 2/3 cups
367 calories; protein 15g; carbohydrates 46.2g; dietary fiber 3.9g; sugars 4.3g; fat 13.7g; saturated fat 3.1g; cholesterol 23.5mg; vitamin a iu 747.5IU; vitamin c 30.2mg; folate 69.3mcg; calcium 130mg; iron 3.7mg; magnesium 51.5mg; potassium 676.4mg; sodium 324.9mg; thiamin 0.2mg.