Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.
Ingredients
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2 pounds mussels, scrubbed and debearded
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Kosher salt and freshly ground pepper
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1 tablespoon Dijon mustard
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1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
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1 teaspoon honey
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1 shallot, finely chopped
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1 clove garlic, minced
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½ teaspoon saffron threads
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½ teaspoon curry powder
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½ cup extra-virgin olive oil
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8 radishes, trimmed and quartered
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2 cups watercress, roughly chopped
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½ cup curly parsley sprigs, plus more for garnish
Directions
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Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
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Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
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In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
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In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.