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🍽️ Refreshing Rice and Mussel Salad

580 kcal · 30 min · 4 servings

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
• Pepper (1 yellow and 1 red each)
• 100 g Olives
• Salt
• Pepper (from the mill)

Instructions

1. 1. Put the rice into a pot.
2. 2. Cover the rice with plenty of water.
3. 3. Lightly salt the water.
4. 4. Bring the water to a boil.
5. 5. Turn the stove to the lowest setting.
6. 6. Cover the pot.
7. 7. Let the rice cook for about 20 minutes.
8. 8. Remove the pot from the heat.
9. 9. Let the rice cool down briefly.
10. 10. Wash the lemon thoroughly.
11. 11. Cut the lemon into small cubes.
12. 12. Set the lemon cubes aside.
13. 13. Wash the mussels well.
14. 14. Remove the beard fibers from the mussels.
15. 15. Discard any damaged mussels.
16. 16. Discard any open mussels.
17. 17. Peel the shallots.
18. 18. Peel the garlic.
19. 19. Finely chop the shallots.
20. 20. Finely chop the garlic.
21. 21. Heat 2 tablespoons of olive oil in a pot.
22. 22. Sauté the shallots and garlic in the hot oil.
23. 23. Cook the vegetables until they are soft.
24. 24. Cook the vegetables until they look translucent.
25. 25. Pour some wine into the pot.
26. 26. Add the mussels to the pot.
27. 27. Cover the pot.
28. 28. Cook the mussels for about 5 minutes.
29. 29. Shake the pot vigorously.
30. 30. Repeat the shaking from time to time.
31. 31. Remove the pot from the heat.
32. 32. Let the mussels cool down briefly.
33. 33. Remove all mussels that are still closed after cooking.
34. 34. Wash the bell pepper.
35. 35. Remove the stem of the bell pepper.
36. 36. Remove the inside of the bell pepper.
37. 37. Remove all white membranes.
38. 38. Cut the bell pepper into small cubes.
39. 39. Put the cooled rice into a bowl.
40. 40. Add the lemon cubes to the rice.
41. 41. Add the remaining olive oil.
42. 42. Mix the rice with the lemon cubes and the oil.
43. 43. Fold in the parsley.
44. 44. Fold in the bell pepper cubes.
45. 45. Fold in the olives.
46. 46. Add the mussels.
47. 47. Mix everything briefly.
48. 48. Season the salad with salt.
49. 49. Season the salad with pepper.
50. 50. Serve the salad.

Nutrition per serving

• kcal: 580
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 69 g