Cold Shellfish Salad
|Long grain rice||1 Cup (16 tbs)|
|Yellow onion||1 Small, finely chopped|
|Clam juice||16 Ounce (Two 8 Ounce Bottles)|
|Anchovy fillets||1 Can (10 oz)|
|Lemon juice||1 Tablespoon|
|Salad oil||3 Tablespoon|
|Dill||1 1⁄2 Ounce, finely chopped|
1. Saute onion in butter till transparent. Add the rice and clam juice. Simmer, covered, for 25 minutes until all liquid is absorbed.
2. Mash the anchovy fillets and mix with lemon juice, salad oil, and dill. Pour dressing on the rice and mix well. Place the rice in a cold place for a few hours.
3. Clean the mussels; shell and devein the shrimp. Cook the shrimp in a large pot of boiling water for 5 minutes or until they turn pink. Cook the mussels separately in a large pot of boiling water for 6-8 minutes till the shells open.
4. Mix the shellfish with the rice and arrange on a serving dish.