Seafood Salad With Corn and Rice
Published August 20, 1985
- Total Time
- 40 minutes
- Rating
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Ingredients
1 ½ pounds fresh mussels, about 1 quart, well scrubbed
1 bay leaf
2 tablespoons white-wine vinegar
1 pound raw shrimp in the shell
1 cup rice, preferably converted (not instant)
4 cups water
Salt to taste if desired
4 ears fresh corn
1 firm, unblemished red pepper, about ½ pound
1 firm, unblemished green pepper, about 6 ounces
1 cup finely chopped red onion
¼ pound snow peas
2 tablespoons plus ½ cup olive oil
1 teaspoon ground cumin
¼ teaspoon dried hot red pepper flakes
1 teaspoon finely minced garlic
¼ cup finely chopped parsley
Freshly ground pepper to taste
¼ cup red-wine vinegar
Nutritional analysis per serving (6 to 8 servings)
38 grams carbs; 115 milligrams cholesterol; 431 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 3 grams fiber; 1002 milligrams sodium; 26 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put mussels in a saucepan and add bay leaf and vinegar. Cover and cook about 2 minutes until mussels open. Remove from heat.
- Step 2
Shell and devein shrimp. There should be about 2 cups. Split each shrimp in half lengthwise.
- Step 3
Put rice and four cups of water in a saucepan and bring to the boil. Add salt. Let cook 17 minutes or until rice is tender. Drain and let cool. There should be about 4 cups.
- Step 4
As rice cooks, cut kernels from the corn. There should be about 2 ¼ cups.
- Step 5
Cut away and discard core, inner veins and seeds of each pepper. Cut red peppers into thin strips. Cut strips in half crosswise. There should be about ¾ cup.
- Step 6
Cut green pepper into small dice. There should be about ¾ cup.
- Step 7
Bring enough water to the boil to cover the snow peas when they are added. Add salt and the peas. Cook 3 minutes and drain.
- Step 8
When mussels are cool enough to handle, remove them from the shell. There should be about 1 cup.
- Step 9
Heat 2 tablespoons oil in a skillet and when it is hot add red and green peppers and corn. Sprinkle with cumin. Cook, stirring, about 2 minutes. Add shrimp and cook, stirring, about 30 seconds. Cover and cook about 2 minutes.
- Step 10
Put rice in a large bowl and add cooked vegetables and shrimp, hot red pepper flakes, mussels, snow peas, garlic, parsley, salt and pepper. Combine vinegar and remaining ½ cup olive oil. Pour over mixture. Stir, folding over, to blend thoroughly. Serve warm or at room temperature.
Private Notes