Ingredients
Method
1.Cook rice in plenty of salted, boiling water for 30-40 minutes until al dente. Drain and set aside to cool.
2.Meanwhile, place mussels in a large saucepan. Cover and place over high heat for 6-8 minutes, shaking pan vigorously from time to time, until all the mussels have opened (discard any that have not opened).
3.Plunge corn into a saucepan of lightly salted, boiling water and cook for 5-10 minutes until tender. Drain and when cool enough to handle, cut kernels off cobs with a sharp knife and transfer to a large bowl.
4.Add cooled rice, tomatoes, coriander juice, onion, oil, garlic and cumin. Season to taste and toss well.
5.Remove top shells from mussels and mix through salad with avocado. Cover with plastic wrap, chill for 1 hour, then serve.
You can use 250g frozen corn kernels, thawed, in place of fresh. Roast cumin seeds by tossing in a dry frying pan until aromatic-grind in a mortar and pestle.
Note