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servings:

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
• 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

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