12 November 2013,05:58 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Scrub mussels, remove beards. Heat wine, water, rind, onion and peppercorns in large pan, add mussels, cook, covered, over high heat about 5 minutes or until mussels open.
  • Drain mussels; discard liquid. Remove from shells, discard shells.
  • Boil, steam or microwave potatoes until tender.
  • Heat butter in pan, add leek and seeds, cook, stirring, until leek is soft.
  • Combine mussels, potatoes, leek mixture and dressing in bowl; mix well.


  • Combine all ingredients in bowl; mix well.



  • 1 kg small mussels
  • 250 ml dry white wine
  • 250 ml water
  • 2x 5cm strips lemon rind
  • 150 grams onion, chopped
  • 6 black peppercorns
  • 1 kg new baby potatoes, halved
  • 50 grams butter
  • 200 grams leek, sliced
  • ½ teaspoon fennel seeds, crushed


  • 100 ml mayonnaise
  • 50 ml plain yogurt
  • 1 teaspoon horseradish sauce
  • 1 tablespoon chopped fresh dill

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