Mussels in Escabeche Rice Salad with Cucumber

The escabeche in a good tin of mussels deserves a job of its own. Here it becomes the dressing for a simple rice salad, with cucumber for crunch, a little red onion and plenty of parsley.

Los Peperetes mussels are the star, so add them gently at the end. You want lovely plump pieces, with the rice catching all that tangy marinade.

Serves: 2
Prep: 10 minutes
Cook: 15 minutes, plus about 15 minutes to cool

Ingredients

• 2 tins Los Peperetes mussels in pickled sauce
• 150g dry long-grain white rice
• 200g cucumber, diced
• ¼ small red onion, very finely sliced
• 3 tablespoons chopped flat-leaf parsley
• 1 teaspoon red wine vinegar, optional, to taste
• Salt and black pepper, to taste

Method

1. Cook the rice. Cook in water according to the packet instructions, usually 12–15 minutes. Drain well if needed and spread in a thin layer on a clean shallow tray to cool promptly, about 15 minutes.
2. Save the dressing. Open the tins and lift the mussels into a bowl. Reserve the escabeche separately and leave any whole bay leaves or other whole aromatics behind.
3. Build the salad. Transfer the cooled rice to a mixing bowl. Add the cucumber, onion and parsley. Toss with 3 tablespoons of escabeche, then taste and add more a spoonful at a time until lightly dressed. Add the optional vinegar only if you want a sharper finish.
4. Add the mussels. Fold them through gently, keeping a few to arrange on top. Season with black pepper and taste before adding salt.

Serve as soon as it is assembled. If making ahead, refrigerate the cooled rice promptly, keep everything chilled and combine just before serving. A little effort, a very good tin, and lunch is sorted.