You may also like
Categories:
butter eggplant zucchini mushrooms clove garlic tomatoes pimientos salt pepper rice chicken broth mussels water
Viewed: 23 - Published at: 3 years agoIngredients
- 1/2 cup butter
- 1 cup diced peeled eggplant
- 1 small zucchini or 1 small summer squash, diced
- 2 large mushrooms, sliced
- 1 clove garlic, minced
- 1 ripe tomatoes, peeled, seeded, and chopped
- 7 ounces minced pimientos (or 7 oz minced roasted red bell pepper)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup uncooked rice
- 1 3/4 cups chicken broth
- 12 mussels (or clams or oysters or scallops in the shell)
- 1/2 cup water
Method
- In a saucepan, melt the butter.
- Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
- Stir in the rice, then add the broth and bring mixture to a boil.
- Reduce temperature to low, cover tightly, and cook for 30 minutes.
- While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
- Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
- To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
- Note: original recipe called for pimientos and mussels specifically.
