Seafood Salad With Corn and Rice

• 1 1/2 pounds fresh mussels, about 1 quart, well scrubbed
• 1 bay leaf
• 2 tablespoons white-wine vinegar
• 1 pound raw shrimp in the shell
• 1 cup rice, preferably converted (not instant)
• 4 cups water
• Salt to taste if desired
• 4 ears fresh corn
• 1 firm, unblemished red pepper, about 1/2 pound
• 1 firm, unblemished green pepper, about 6 ounces
• 1 cup finely chopped red onion
• 1/4 pound snow peas
• 2 tablespoons plus 1/2 cup olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon dried hot red pepper flakes
• 1 teaspoon finely minced garlic
• 1/4 cup finely chopped parsley
• Freshly ground pepper to taste
• 1/4 cup red-wine vinegar

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

fresh mussels, bay leaf, whitewine vinegar, shrimp, rice, water, salt, corn, red pepper, green pepper, red onion, snow peas, olive oil, ground cumin, garlic, parsley, freshly ground pepper, redwine vinegar

Taken from cooking.nytimes.com/recipes/2407 (may not work)