Rice Mussel Salad

Ingredients

• 200 g basmati rice
• 1 lemon
• 4 tbsp olive oil
• 1.5 kg mussels
• 2 Garlic cloves
• 200 ml white wine
• 2 tbsp parsley
• paprika (one yellow, one red)
• 100 g olives
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Bring water to a boil with a pinch of salt and cook the rice in about twice that amount for 20 minutes on low heat covered. Let it cool slightly.

2. 2.

   Wash the lemon and dice into small cubes; set aside.

3. 3.

   Clean, scrub, and de-beard the mussels.

4. 4.

   Peel shallots and garlic and finely chop. Sauté in 2 tbsp hot olive oil until translucent, then pour in wine, add mussels, and cook covered for about 5 minutes, shaking the pot vigorously several times. Set aside to cool slightly; discard any closed shells.

5. 5.

   Wash, clean, halve, seed, remove white membranes from the paprika, and dice into small cubes.

6. 6.

   Combine rice with lemon cubes and remaining olive oil, fold in parsley, paprika, olives, and mussels, then mix briefly. Season with salt and pepper and serve.