Boil rice in salted water over low heat for 15 minutes.
Mussels lightly fry in a dry pan.
Cucumber wash and cut into cubes.
Wash lettuce leaves, dry them and put in salad bowls.
Place the chilled rice over the salad and spread over the salad bowl to make a recess in the rice. Lay in the deepening of cucumber, then chilled mussels.
Serve salad with a quarter of lemon, if desired, season with olive oil. Tasty, satisfying and easy!