60ml (4 level tbsp) roughly chopped fresh chervil or parsley
30ml (2 level tbsp) chopped chives
900g (2lb) cooked mussels in the shell
Orange wedges to garnish
Directions
Step 1
Cook the leeks in boiling, salted water until just tender, then drain and plunge immediately into ice-cold water. Drain and dry well on absorbent kitchen paper (see tip).
Step 2
Squeeze the juice from the lemon. Place 30ml (2tbsp) lemon juice in a bowl; season and add the Dijon mustard. Whisk together until well combined, then whisk in the olive oil. Toss the leeks with a little of the dressing, season, cover and chill. Reserve remaining dressing.
Step 3
Just before serving, mix the chopped herbs into reserved dressing. Reheat the mussels according to packet instructions, then pour the dressing over. Spoon the hot mussels over the leeks and serve immediately, garnished with orange wedges.
Step 4
Prepare ahead: Complete to the end of step 2 up to 24hr in advance. To serve. Complete the recipe.
Step 5
How to cook fresh mussels: Scrub 900g mussels; pull any ‘beards’ from the shells. Tap any open mussels, discarding those that don’t close when you do so. Wash mussles in two or three changes of clean water. Place a pan, add one bay leaf, six peppercorns and 100ml white wine. Cover; bring to the boil over a moderate heat and cook for 5-7min or until mussels open, shaking he pan occasionally. Discard any that don’t open.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
