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1
Put mussels in a saucepan and add bay leaf and vinegar.
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2
Cover and cook about 2 minutes until mussels open.
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3
Remove from heat.
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4
Shell and devein shrimp.
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5
There should be about 2 cups.
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6
Split each shrimp in half lengthwise.
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7
Put rice and four cups of water in a saucepan and bring to the boil.
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8
Add salt.
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9
Let cook 17 minutes or until rice is tender.
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10
Drain and let cool.
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11
There should be about 4 cups.
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12
As rice cooks, cut kernels from the corn.
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13
There should be about 2 1/4 cups.
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14
Cut away and discard core, inner veins and seeds of each pepper.
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15
Cut red peppers into thin strips.
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16
Cut strips in half crosswise.
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17
There should be about 3/4 cup.
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18
Cut green pepper into small dice.
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19
There should be about 3/4 cup.
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20
Bring enough water to the boil to cover the snow peas when they are added.
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21
Add salt and the peas.
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22
Cook 3 minutes and drain.
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23
When mussels are cool enough to handle, remove them from the shell.
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24
There should be about 1 cup.
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25
Heat 2 tablespoons oil in a skillet and when it is hot add red and green peppers and corn.
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26
Sprinkle with cumin.
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27
Cook, stirring, about 2 minutes.
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28
Add shrimp and cook, stirring, about 30 seconds.
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29
Cover and cook about 2 minutes.
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30
Put rice in a large bowl and add cooked vegetables and shrimp, hot red pepper flakes, mussels, snow peas, garlic, parsley, salt and pepper.
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31
Combine vinegar and remaining 1/2 cup olive oil.
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32
Pour over mixture.
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33
Stir, folding over, to blend thoroughly.
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34
Serve warm or at room temperature.
