Gekühlter Muschelsalat
Marthas Rezept für “jarjeer wa hamba”, ein beliebtes Salatgericht in den Vereinigten Arabischen Emiraten, ersetzt die üblichen Garnelen und grüne Mangos für dicke Muscheln und bunte, knusprige Radieschen.
Quelle: Martha Stewarts Kochschule, Episode 511
Portionen
27.04.2023 @ 01:49
This recipe for “jarjeer wa hamba”, a popular salad dish in the United Arab Emirates, replaces the usual shrimp and green mangoes with thick shells and colorful, crispy radishes. Martha Stewarts cooking school, episode 511, provides the recipe for 4 servings. The ingredients include 2 pounds of scrubbed and debearded mussels, kosher salt, fresh ground pepper, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon zest, plus 2 tablespoons of fresh lemon juice, 1 teaspoon of honey, 1 finely chopped shallot, 1 chopped garlic clove, 1/2 teaspoon of saffron threads, 1/2 teaspoon of curry powder, 1/2 cup of extra-virgin olive oil, 8 trimmed and quartered radishes, 2 cups of roughly chopped watercress, 1/2 cup of curly parsley sprigs, plus more for garnish. The directions involve heating a medium pot over medium heat, adding mussels and 1 tablespoon of pepper, covering the pot and steaming until the mussels open and cook for 3 to 5 minutes. Then, placing the cooked mussels in a bowl or baking sheet and letting them cool for 1 hour in the fridge. In a medium bowl, whisking together lemon zest and juice, honey, shallots, garlic, saffron, curry powder, and a pinch of salt, while slowly drizzling in oil. In a large bowl, mixing mussels, radishes, watercress, and parsley, and drizzling vinaigrette over the salad and mixing. Finally, placing the salad in a bowl and garnishing with parsley.