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1
Bring a gallon of well-salted water to a boil then add rice.
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2
Cook for about 15 minutes (as though it were pasta), until al dente.
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3
Drain and spread rice on a platter or baking tray to cool.
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4
Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard.
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5
Let macerate 5 to 10 minutes, then whisk in olive oil.
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6
Season with salt and pepper.
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7
Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer.
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8
Add bay leaf and thyme.
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9
Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool.
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10
Cook squid rings for about 1 minute, then remove and spread on a plate to cool.
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11
Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes.
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12
Drain and spread on a plate to cool.
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13
Remove mussels from shell if desired.
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14
(Reserve cooking liquid for another purpose.)
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15
Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet.
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16
Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.
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17
Put rice in a low salad bowl.
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18
Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing.
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19
Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice.
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20
Arrange shrimp, squid and mussels over the top.
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21
Spoon remaining vinaigrette over seafood.
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22
Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives.
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23
Serve salad at room temperature.
