Ingredients
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
Preparation
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.
