Seafood Rice Salad
For 4 people:
- Untreated rice (long or basmati), 100 g
- Mussels, 1 liter
- Onion, 1
- Peeled shrimp, 50 g.
- Fine herbs
- Tomatoes, 2
Vinaigrette:
- Oil, 5 tablespoons
- Vinegar, 1/2 tablespoon
- Salt
- Pepper
Remarks:
This salad can become a meal for a summer evening or for a lunch in the country; just increase the proportions of mussels and shrimp a little and add, if necessary, hard-boiled eggs.
Directions:
- Boil a large quantity of salted water; wash the rice quickly in a colander, under running water, so that it does not soak. Then, throw it into the boiling water, uncovered, for 15 to 17 minutes. Refresh it immediately under cold water. Drain immediately. Leave to cool.
- Scrape and wash the mussels. Place them in a sauté pan over high heat with the finely chopped onion. Mix and remove them from the heat as soon as they open. Shell them.
- Prepare the vinaigrette in a salad bowl. Add the rice, mussels, shrimps, chopped herbs. Mix. Decorate with the quartered tomatoes. Serve quite cold. Mix the vinaigrette with a little mayonnaise (store-bought); the salad will bind better.
My Opinion:
- Mix the vinaigrette with a little mayonnaise; the salad will be creamier.
- You can, in the same way, prepare a salad with shells. But then remember to soak them for several hours in very salty cold water so that they reject their sand.