Rice and mussel salad

To add flavor to the salad, the rice can be boiled with a couple of pinches of turmeric or curry.

Ingredients

• Frozen mussels600 g
• Long grain rice 150 g
• Olive oil 6 tablespoons
• White wine vinegar 2 tablespoons
• Cherry tomatoes8 pieces
• Chicken egg 2 pieces
• Milk250 ml
• Bay leaf 1 piece
• Parsley20 g
• Black peppercorns to taste
• Ground black pepper to taste
• Sea salt to taste

Directions

1. Boil the defrosted mussels in milk with the addition of bay leaves, salt and peppercorns, and then transfer to a separate bowl.
2. Boil rice until tender, rinse, cool and mix with mussels.
3. Boil eggs, cut into slices. Cut the cherry tomatoes in half.
4. In a bowl, beat the oil, vinegar, salt and pepper and season the salad with the resulting mixture, add the chopped parsley and mix slightly.