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Mussel Jambalaya

INGREDIENTS

2 pounds Foley Mussels, steamed &
removed from shells
1 green pepper, chopped
1 cup onion, finely chopped
2 ribs celery, chopped
3 cloves garlic, finely chopped
1 cup diced, smoked ham
3 tablespoons cooking oil
1/4 teaspoon nutmeg
2 cups long grain rice
1/4 teaspoon ground cloves
4 cups hot chicken broth
1/4 cup fresh chopped parsley
2 cups canned Italian plum tomatoes, well drained
freshly ground pepper and Tabasco to taste

PREPARATION

(serves 6)

Mussels:
Rinse mussels under running water to remove sand. Remove beards (byssal threads) from mussels and place debearded mussels in large saucepan. Add one cup dry white wine, cover and bring to a full boil. Boil for 2-3 minutes until mussels are open. Shake pot so mussels cook evenly. Discard any mussels that dont open.

Jambalaya:
In a Dutch oven, saut onions and garlic in butter and oil. Add raw rice. Cook, stirring until rice is golden. Stir in remaining ingredients except mussels. Bring to a boil, reduce heat and simmer, covered, 25 minutes or until rice has absorbed liquid. Taste for seasoning and add more broth if desired. Carefully mix in steamed mussel meats and any of their cooking liquid. Sprinkle with parsley.


* from the Foley Fish Cookbook



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