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Seafood And Rice Salad
.jpg "Seafood And Rice Salad")
Ingredients
1.5 kg/ 3¼ lb mixed mussels and clams
60 ml/ 2 fl oz dry white wine
400 g/ 14 oz rice
100 g/ 3½ oz fresh prawns, peeled and deveined
100 g/ 3½ oz button mushrooms, fresh or canned, finely sliced
1 tablespoon chopped parsley
Salt
Freshly ground black pepper
Dressing:
2 hard-boiled eggs, shelled
6 saffron threads
1 tablespoon olive oil
Dash Worcestershire sauce
Salt
Freshly ground black pepper
Details
Serves: 4
Method
Scrub the mussels and clams under cold running water, discarding any which do not shut when sharply tapped. Heat them in a large pan with the wine, discarding any which do not open. Strain and remove and discard the shells.
Cook the rice in boiling, salted water, drain and allow to cool. Place on a serving dish and mix in the shellfish and mushrooms. To make the dressing, mash the eggs in a bowl, gradually add the oil, saffron and Worcestershire sauce and season with salt and pepper. Pour over the salad, mix and sprinkle over the chopped parsley.
Cook the rice in boiling, salted water, drain and allow to cool. Place on a serving dish and mix in the shellfish and mushrooms. To make the dressing, mash the eggs in a bowl, gradually add the oil, saffron and Worcestershire sauce and season with salt and pepper. Pour over the salad, mix and sprinkle over the chopped parsley.
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