Mussel Pot Rice recipe - ingredients, nutrition and when to eat it
Mussel pot rice is made by cooking mussel meat on top of rice in a pot. The rice takes on a gentle briny aroma, while the mussels stay pleasantly chewy.
Mussel pot rice is made by cooking mussel meat on top of rice in a pot. The rice takes on a gentle briny aroma, while the mussels stay pleasantly chewy. It’s a warming, filling choice for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 452.5g serving): 684.2 kcal · protein 22.2g · carbohydrate 124.9g · fat 7.9g · sodium 403mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mussels release liquid as they cook, so adjust the water a little depending on how much the rice has been soaked.
Tips: For a crispy rice crust on the bottom, cook over low heat for another 1–2 minutes before letting the rice rest.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Mussel meat — 100 g
- Water — 180 ml
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Garlic — 1 pc