You are here

Chilled Seafood Appetizer

Isabella's picture
This chilled seafoos appetizer is prepared with shrimp and mussels along with rice and wine. The cooked shrimps and mussels are combined with rice and flavored with parsley, wine and onions and seasoned with pepper.
Ingredients
  Long grain rice 3 Ounce
  Mussels 2 Pint
  Dry white wine 5 Fluid Ounce
  Water 4 Tablespoon
  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
  Salt To Taste
Directions

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 opened—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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Seafood

Rate It

Your rating: None
4.2025
Average: 4.2 (20 votes)