Recipe for preparing an appetizing rice and mussel salad, all the necessary ingredients and instructions regarding the procedure to be followed.
Ingredients for 6 people
- 1 kg of mussels
- 300 gr of rice
- 2 lemons
- 1 dl of cream
- 50 gr. of black olives
- 1 onion
- 1 clove of garlic
- 1 red chilli pepper
- 3 tablespoons of extra virgin olive oil
- 1 bunch of parsley
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- salt
Preparation
Scrape the mussels and wash them in cold water.
Peel the onion and garlic, wash them, dry them and chop them, the same thing for parsley.
Put the chopped onion and garlic in a pan with the oil on the fire, let it dry but without making it gild.
Add the mussels and chopped parsley, open the mussels by shaking the pan occasionally.
Remove the pan from the heat and drain the mussels, shell them and put the molluscs in a bowl.
Filter the cooking liquid and set aside three tablespoons. Stone the black olives and add them to the mussels.
Clean the chilli, remove the seeds, wash it, dry it and cut it into small pieces, then add these to the mussels.
In a saucepan, boil abundant salted water and cook the rice for 12 minutes, then drain it and quickly pass it under a jet of cold tap water, then pour it into the bowl with the mussels.
Squeeze a lemon, collect the juice in a small bowl and add a pinch of salt, stirring until all the salt has dissolved well.
Combine the cooking liquid of the mussels, first set aside, and the cream, then season the rice and mussel salad with the prepared sauce, mixing and garnishing with lemon quartins.
