Appetizer with mussels and olives Richelieu

Ingredients
200 g mussels confit
60 g long grain rice
50 g black olives
50 g green olives
150 g onion
80 g cream
1 tbsp finely grated horseradish
dill or parsley
lemon juice
salt
Method
Rice is boiled until tender, drain and cool. To this was added the drained clams, black and green olives, free of stones and cut into thin julienne onions. The mixture is stirred well and transfer to a plate or serving bowl and pour the sauce prepared from a wrecked cream, grated horseradish, finely chopped dill or parsley, salt and a little lemon juice optional. The appetizer is served chilled.
Containers:
Difficulty
Easy
Tested
0 users
Author
senta
16 Dec 2007
Source
Culinary surprises for Christmas