Chilled Mussel Salad
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.
- Servings: 4
Photography: Bobbi Lin
Source: Martha Stewart's Cooking School, Episode 511
- 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
- 1/2 teaspoon saffron threads
- 1/2 teaspoon curry powder
- 1/2 cup extra-virgin olive oil
- 8 radishes, trimmed and quartered
- 2 cups watercress, roughly chopped
- 1/2 cup curly parsley sprigs, plus more for garnish
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.
Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
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.
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.