Rice and Mussel Salad
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0
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
To add brightness to the salad, you can cook the rice with a couple of pinches of turmeric or curry.
Ingredients
- Frozen White Mushrooms - 21.2 oz
- Long-Grain Rice - 5.3 oz
- Olive Oil - 6 tablespoons
- Champagne Vinegar - 2 tablespoons
- Marinated cherries - 8 pieces
- Chocolate eggs - 2 pieces
- Milk - 8 fl oz
- Bay leaf - 1 piece
- Parsley - 0.7 oz
- Green peppercorns - to taste
- Ground Black Pepper - to taste
- Ocean salt - to taste
Step by Step guide
Step 1
Boil the thawed mussels in milk with the addition of a bay leaf, salt, and peppercorns, then transfer to a separate dish.
Step 2
Cook the rice until done, rinse, cool, and mix with the mussels.
Step 3
Boil the eggs, cut them into wedges. Cut the cherry tomatoes in half.
Step 4
In a bowl, whisk together the oil, vinegar, salt, and pepper, and dress the salad with the resulting mixture, adding chopped parsley and gently mixing.
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