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Salad De Moules Au Kari

chef.tim.lee's picture
Ingredients
  Long grain rice 1 Cup (16 tbs)
  Long-grain rice 1 Cup (16 tbs)
  Mussels 2 Quart
  Dry white wine 1 1⁄4 Cup (20 tbs)
  Onion 1 Large, finely chopped
  Curry powder 2 Teaspoon
  Shrimp 1⁄4 Pound, peeled and deveined
  Firm tomatoes 2 , sliced
  Parsley 2 Tablespoon, chopped
  Chopped parsley 2 Tablespoon
For vinaigrette
  Wine vinegar 2 Tablespoon
  Olive oil 5 Tablespoon
  Shallot 1 , finely chopped
  Salt To Taste
  Pepper To Taste
  Crisp lettuce leaves 6 (For Garnish)
Directions

GETTING READY
1. Cook rice in salted water until tender-firm.
2. Drain thoroughly and let it cool.
3. Clean mussels and remove beards.

MAKING
4. In a large heavy pan, place mussels and add wine, onion, and curry powder.
5. Cover pan with tight fitting lid and steam the mussels over high heat, shaking pan frequently, until mussels have all opened. Discard any that don't open.
6. Shell mussels over pan to catch any liquid.
7. Strain liquid through cheesecloth.
8. Return strained liquid to a clean pan and add shrimp
9. Simmer for 15 minutes.
10. Drain, reserving liquor
11. In a large bowl combine shrimp, rice, mussels, tomatoes and parsley. Toss well to mix.
12. Return shrimp cooking liquid to a small pan and heat until reduced to 3 tablespoons.
13. Use the reduced liquor to make vinaigrette, adding wine vinegar, olive oil, shallot, salt and pepper, and beating with a fork until ingredients are well blended.
14. Pour over salad and toss lightly to mix.
15. Cover bowl and refrigerate salad to blend flavors and chill.

SERVING
16. Line a serving bowl or individual plates with lettuce leaves.
17. Heap the salad and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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