Ingredients:
160 g superfine rice
2 dozen mussels
200 g shelled shrimps
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic
a handful of parsley
1/2 onion
200 g steamed baby peas
1 stalk celery
1 carrot
1 teaspoon sugar
salt
1 small hot red pepper
Preparation:
Wash the mussels well and scrub their shells, then heat them in a frying pan to open them up. Take out the flesh of the mussels and sauté in just a little oil with the peas, the steamed shrimps, the garlic, the grated carrot, the celery cut into thin thin strips, the sliced onion and the chopped parsley. Boil the rice, drain it, put it in a salad bowl and mix in the sautéed mussels, setting aside the oil in which they have been cooked. Prepare a sauce from this by making an emulsion with the vinegar, the sugar, a pinch of salt and the powdered hot pepper. Dress the rice, stir gently and serve cold.
Print