Rice and Mussel Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 200 grams Basmati rice
- 1 lemon
- 4 Tbsps olive oil
- 1 ½ kilograms mussels
- 2 garlic cloves
- 200 milliliters white wine
- 2 Tbsps parsley
- Bell pepper (1 yellow and 1 red)
- 100 grams Olives
- salt
- peppers (freshly ground)
Preparation steps
1.
Boil rice with almost twice the amount of lightly salted water. Reduce heat to low and cook, covered, for about 20 minutes. Rice needs to plump up. Cool slightly.
2.
Rinse lemon and cut into small cubes, set aside.
3.
Thoroughly rinse and debeard mussels, dry.
4.
Peel and finely chop shallots and garlic. Heat 2 tablespoons og oil in a pan, saute shallots and garlic until translucent. Add wine and mussels and cook,covered, for about 5 minutes. Shake pan from time to time. Set aside to cool slightly. Throw away closed mussels.
5.
Rinse peppers, halve, remove seeds and ribs. Cut into small cubes.
6.
Mix rice with lemon pieces, remaining olive oil, parsley, peppers and olives. Add mussels and combine well. Season with salt and pepper. Serve.
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