Mussel, leek and herb salad

Name: Mussel, leek and herb salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 700 g (11⁄2lb) trimmed baby leeks; Salt and ground black pepper; 1 lemon; 2 1/2 mL 2.5ml (1⁄2 level tsp) Dijon mustard; 90 mL (6tbsp) olive oil; 60 mL (4 level tbsp) roughly chopped fresh chervil or parsley; 30 mL (2 level tbsp) chopped chives; 900 g (2lb) cooked mussels in the shell; Orange wedges to garnish

This is a great low-calorie salad, at just 225 per serving - so dish up and indulge without feeling guilty!

By The GH Kitchen TeamPublished: 07 June 1997

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Food, Dishware, Ingredient, Tableware, Bivalve, Plate, Seafood, Serveware, Teal, Shellfish,

Preparation Notes: plus draining and drying

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Yields:

Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Ingredients

700 g (11⁄2lb) trimmed baby leeks
Salt and ground black pepper
1 lemon
2 1/2 ml 2.5ml (1⁄2 level tsp) Dijon mustard
90 ml (6tbsp) olive oil
60 ml (4 level tbsp) roughly chopped fresh chervil or parsley
30 ml (2 level tbsp) chopped chives
900 g (2lb) cooked mussels in the shell
Orange wedges to garnish

Directions

1. 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).
2. 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.
3. 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.
4. Step 4
  Prepare ahead: Complete to the end of step 2 up to 24hr in advance. To serve. Complete the recipe.
5. 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.
  
  Try more of our tasty mussel recipes:
  
  Mussel linguine
  
  Thai-style mussels
  
  Mussels and chips
  
  Hearty mussel soup
  
  Mussels with leek and white wine

Adding the herbs

If the herbs are added too early they will lose their brilliant green colour.

Per Serving:

Calories: 225

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time