Rice salad and mussels
Instructions
Boil the rice in salted water, leave it to drain al dente and pass it under cold water.
Wash the mussels and have them open in a covered pan.
Remove clams and filter the cooking.
FRY in oil the chives, then add the mussels with the filtered liquid and shrimp and season a few minutes.
Pour it on the rice and mix.
Prepare a sauce with vinegar, oil, thyme, salt and pepper.
Season the rice and sprinkle with parsley.
Ingredients and dosing for 4 persons
- 200 g of parboiled rice
- 1000 g of mussels
- 100 g of shrimps
- 1 cipollina
- Chopped parsley
- Thyme
- Olive oil
- Wine vinegar
- Salt
- Pepper