Rice Salad With Mussels, Avocado, Corn And Lime

Name: Rice Salad With Mussels, Avocado, Corn And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown rice; 24 None black mussels, beards removed, scrubbed; 3 ears corn on the cob, halved; 2 large plum tomatoes, peeled, seeded, coarsely chopped; 1/4 cup chopped fresh cilantro; 1/4 cup lime juice; 1 small red onion, finely chopped; 1 tbsp extra virgin olive oil; 1 clove garlic, crushed; 1/2 tsp cumin seeds, toasted and ground; 2 large avocados, pitted, peeled and chopped

Servings: persons

2 cups brown rice
24 None black mussels, beards removed, scrubbed
3 ears corn on the cob, halved
2 large plum tomatoes, peeled, seeded, coarsely chopped
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1 small red onion, finely chopped
1 tbsp extra virgin olive oil
1 clove garlic, crushed
1/2 tsp cumin seeds, toasted and ground
2 large avocados, pitted, peeled and chopped

1
Cook the rice in plenty of boiling salted water for 30-40 mins, until al dente. Drain and set aside to cool.
2
Meanwhile, place mussels and 2 cups water in a saucepan on high heat. Cover and cook, frequently shaking pan, for 6-8 mins, until mussels have opened (discard any that do not open).
3
Place corn in a separate saucepan of boiling, lightly salted water and cook for 5-7 mins, until tender. Drain.
4
When cool enough to handle, slice kernels from cobs with a sharp knife. Transfer to a large bowl. Add rice, tomatoes, cilantro, lime juice, onion, oil, garlic and cumin. Season to taste. Toss well.
5
Remove top shells from mussels. Add to rice mixture with avocado; mix well. Cover with plastic wrap. Refrigerate for 1 hour before serving.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups brown rice, 24 None black mussels, beards removed, scrubbed, 3 ears corn on the cob, halved, 2 large plum tomatoes, peeled, seeded, coarsely chopped, and more.

Yes, Rice Salad With Mussels, Avocado, Corn And Lime falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!