Salad with rice and mussels
6 servings
45 minutes
Rice and mussel salad is a refined combination of sea breeze and tenderness. Mussels simmered in milk with aromatic bay leaves and spices acquire softness and a subtle creamy flavor. Their union with airy rice creates a harmonious texture, while added eggs and juicy cherry tomatoes give the dish richness and freshness. The dressing made from olive oil and wine vinegar adds spicy notes, highlighting the natural taste of the ingredients. This salad is an elegant dish of European cuisine, perfectly complementing both a light dinner and a festive table. It can be served with white wine, enjoying the balance of flavors where sea salt and spices play a leading role. Light yet nutritious, it offers gastronomic pleasure to seafood lovers.
1
Boil the frozen mussels in milk with bay leaf, salt, and peppercorns, then transfer to a separate dish.
- Frozen mussels: 600 g
- Milk: 250 ml
- Bay leaf: 1 piece
- Black peppercorns: to taste
- Sea salt: to taste
2
Boil the rice until cooked, rinse, cool, and mix with the mussels.
- Long-grain rice: 150 g
- Frozen mussels: 600 g
3
Boil the eggs and cut them into wedges. Cut the cherry tomatoes in half.
- Chicken egg: 2 pieces
- Cherry tomatoes: 8 pieces
4
In a bowl, whisk together oil, vinegar, salt, and pepper, then dress the salad with the mixture, add chopped parsley, and lightly mix.
- Olive oil: 6 tablespoons
- White wine vinegar: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
