Seafood Salad With Corn and Rice

Ingredients

• 1 ½ pounds fresh mussels, about 1 quart, well scrubbed
• 1 bay leaf
• 2 tablespoons white-wine vinegar
• 1 pound raw shrimp in the shell
• 1 cup rice, preferably converted (not instant)
• 4 cups water
• Salt to taste if desired
• 4 ears fresh corn
• 1 firm, unblemished red pepper, about 1/2 pound
• 1 firm, unblemished green pepper, about 6 ounces
• 1 cup finely chopped red onion
• ¼ pound snow peas
• 2 tablespoons plus 1/2 cup olive oil
• 1 teaspoon ground cumin
• ¼ teaspoon dried hot red pepper flakes
• 1 teaspoon finely minced garlic
• ¼ cup finely chopped parsley
• Freshly ground pepper to taste
• ¼ cup red-wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    599 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 35 grams protein; 153 milligrams cholesterol; 905 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Put mussels in a saucepan and add bay leaf and vinegar. Cover and cook about 2 minutes until mussels open. Remove from heat.
2. Shell and devein shrimp. There should be about 2 cups. Split each shrimp in half lengthwise.
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.
4. As rice cooks, cut kernels from the corn. There should be about 2 1/4 cups.
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 3/4 cup.
6. Cut green pepper into small dice. There should be about 3/4 cup.
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.
8. When mussels are cool enough to handle, remove them from the shell. There should be about 1 cup.
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.
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 1/2 cup olive oil. Pour over mixture. Stir, folding over, to blend thoroughly. Serve warm or at room temperature.

40 minutes