Mussel And Rice Salad - Recipe With Photo

Ingredients

Boiled-frozen mussels - 300 g defrosted;

Canned corn - 1 can

Chicken egg - 4 pcs.

Boiled rice - 6 tbsp.

Green onion - 4 stalks

Mayonnaise - 4 tablespoons

Salt to taste

• 199 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Mussel salad will appeal to those who love seafood salads. In addition to mussels, the salad contains rice, eggs, corn as the main ingredients, and green onions are added for piquancy and special aroma. Mussel salad tastes like a salad with crab sticks, but it tastes more pronounced. To refresh the taste of such a salad, next time I will add a fresh cucumber, and it was very tasty!:)

So, prepare pre-cooked rice and chicken eggs, mussels, canned corn, green onions, mayonnaise and salt. When the rice has cooled down, transfer it from the saucepan to the salad bowl or bowl in which you will prepare the salad.

Also add cooled and chopped eggs (medium cubes) to the rice.

I had frozen boiled mussels. Without defrosting them, I boiled them in salted boiling water for 5 minutes after the water with the mussels immersed in it boiled again. Then I removed the beards from all the mussels, and when they cooled down, I put them in a salad bowl. Do the same for you.

Well, after that add green onion feathers (thin circles) to the salad bowl …

… and canned corn, naturally without liquid.

Season the salad with mayonnaise and add a little salt to taste. Stir the salad and let it spend 30 minutes in the refrigerator - during this time it will infuse enough and soak.

Well, after the salad with mussels, you can safely pour it into some beautiful salad bowl and serve it on the table:)

Enjoy your meal!!!