MUSSELS AND RICE

• 1 Tbs. Olive oil
• 3/4 cup Long grain rice
• 2 cloves garlic, minced
• 1/4 tsp. turmeric
• pinch hot pepper flakes
• 1 bay leaf
• 1-1/2 cups chopped tomatoes
• 1/2 cup dry white wine or chicken stock
• 2/3 cup bottled clam juice or chicken stock
• 2 lbs. mussels
• 1/4 cup chopped fresh parsley

In large nonstick skillet, heat oil over medium heat; cook rice, garlic, turmeric, hot pepper flakes and bay leaf, stirring often, for 2 minutes. Stir in tomatoes, wine and clam juice; bring to boil. Reduce heat to medium-low; cover and simmer for 15 minutes.

Meanwhile, scrub mussels under cold running water; remove any beards, Discard any mussels that do not close when tapped. Nestle into rice; cover and cook for about 5 minutes or until mussels open and rice in tender; discard any mussels that do not open. Remove bay leaf. Sprinkle with parsley. Makes 3 servings