Cucumber Salad with Mussels in Escabeche & Tahini Herb Dressing
Cucumber Salad with Mussels in Escabeche & Tahini Dressing
DR Delicacy
2-4 people
15 minutes
184
Fusion
Appetizer
A refreshing cucumber salad topped with tender mussels in escabeche, a creamy tahini herb dressing, and fresh cilantro. Bright, briny, and full of texture, this simple seafood dish makes an elegant appetizer or a light lunch.
Ingredients
- 2 English cucumbers
- 1 tin of Mussels in Escabeche
- Cilantro leaves
- ¼ Cup Tahini
- 3 Tbsp Lemon juice
- 1 Garlic clove, finely grated
- Salt to taste
- Fresh ground pepper
- 1 - 2 Tbsp of reserved Escabeche
- Optional: Add fresh mint leaves
Directions
Make the dressing. Blend the tahini, lemon juice, garlic, salt, and 3 tablespoons of ice-cold water until smooth. Add more water gradually until the sauce is creamy and pourable. Taste and add more lemon juice if needed. It should taste bright and citrusy.
Prepare the cucumbers. Peel them, leaving a few strips of green skin if desired. Cut into chunky, irregular pieces or lightly smash them. Pat dry to remove excess moisture.
Plate the sauce. Spoon a generous layer of lemon tahini dressing into the bottom of a shallow bowl, spreading it into a pool.
Add the cucumbers and mussels. Arrange the cucumbers over the dressing. Drain the mussels lightly and pile them in the center.
Finish the dish. Scatter fresh cilantro and any additional herbs over the top. Drizzle with a little reserved escabeche oil or marinade, letting the orange-red oil streak across the pale sauce.
