Rice Salad With Mussels, Avocado, Corn And Lime - cooking recipe

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

Preparation

Cook the rice in plenty of boiling salted water for 30-40 mins, until al dente. Drain and set aside to cool.
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).
Place corn in a separate saucepan of boiling, lightly salted water and cook for 5-7 mins, until tender. Drain.
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.
Remove top shells from mussels. Add to rice mixture with avocado; mix well. Cover with plastic wrap. Refrigerate for 1 hour before serving.