Chilled Mussel Salad

chilled mussel salad
Photo: Bobbi Lin

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.


  • 2 pounds mussels, scrubbed and debearded

  • Kosher salt and freshly ground pepper

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice

  • 1 teaspoon honey

  • 1 shallot, finely chopped

  • 1 clove garlic, minced

  • ½ teaspoon saffron threads

  • ½ teaspoon curry powder

  • ½ cup extra-virgin olive oil

  • 8 radishes, trimmed and quartered

  • 2 cups watercress, roughly chopped

  • ½ cup curly parsley sprigs, plus more for garnish


  1. 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.

  2. Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.

  3. 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.

  4. 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.

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