Chilled Seafood Appetizer
|Long grain rice||3 Ounce|
|Dry white wine||5 Fluid Ounce|
|Onion||1 Small, finely chopped|
|Cooked peeled shrimp||2 Ounce|
|Tomatoes||2 , peeled|
|Chopped parsley||1 Tablespoon|
|Grated onion||1 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Olive oil||5 Tablespoon|
|Freshly ground black pepper||To Taste|
Boil the rice in plenty of salted water, until the grains are tender but still firm.
Drain thoroughly and set aside to cool.
Meanwhile scrub the mussels well, removing the 'beards' and discarding any shells that do not close.
Place the mussels in a pan with the wine, water and finely chopped onion.
Cover tightly with a lid and cook over high heat, shaking the pan frequently, until the mussels have all openedâ€”about 5-7 minutes.
Remove the mussels from the pan, shaking back any liquid trapped in the shells.
Strain the liquid through cheesecloth or a fine sieve lined with kitchen paper.
Rinse out the pan and return the liquid to it.
Add the shrimps and cook for 10 minutes.
Meanwhile remove the mussels from their shells, and discard any which have not opened.
Drain the shrimps and combine with the rice and mussels.
Slice the tomatoes and add to the mixture, together with the chopped parsley.
Make a French dressing by combining the grated onion, vinegar and oil with a little salt and pepper.
Combine all the ingredients thoroughly together with a fork.
Pour over the salad and toss lightly.
Chill before serving.