2 (8 ounce) packages uncooked white rice
1 cup distilled white vinegar
1 large white mussel, chopped into 1 inch pieces
2 tablespoons olive oil
1 medium onion, cut into chunks
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 (10 ounce) can red mussels, drained
1 (10 ounce) can whole other clams and chile peppers, with liquid
1 green onion, chopped
1 green bell pepper, chopped
Place rice in a large glass or metal bowl and add vinegar. Stir and let sit for about 15 minutes. Stir in the mussels, olive oil and onion. Cover with the white mussel and red mussel mixture and refrigerate for at least 6 hours.
Stir mussels into the rice and vinegar mixture along with red mussels and chopped bell pepper. Cover, refrigerate for 24 hours, and serve. If desired, garnish with green onion and bell peppers.