Seafood Salad With Corn and Rice
- Total Time
- 40 minutes
- Rating
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Ingredients
- 1½pounds fresh mussels, about 1 quart, well scrubbed
- 1bay leaf
- 2tablespoons white-wine vinegar
- 1pound raw shrimp in the shell
- 1cup rice, preferably converted (not instant)
- 4cups water
- Salt to taste if desired
- 4ears fresh corn
- 1firm, unblemished red pepper, about ½ pound
- 1firm, unblemished green pepper, about 6 ounces
- 1cup finely chopped red onion
- ¼pound snow peas
- 2tablespoons plus ½ cup olive oil
- 1teaspoon ground cumin
- ¼teaspoon dried hot red pepper flakes
- 1teaspoon finely minced garlic
- ¼cup finely chopped parsley
- Freshly ground pepper to taste
- ¼cup red-wine vinegar
Nutritional analysis per serving (8 servings)
431 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 26 grams protein; 1002 milligrams sodium
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 2¼ 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