Celeriac and Mushroom Salad with Mussels

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

If you cannot get celeriac, finely sliced celery heart makes a good substitute.


  • 24 large mussels
  • 8 oz / 230 g button mushrooms, wiped
  • juice of


Scrub and rinse the mussels very thoroughly under cold running water, knocking off any barnacles with the back of a knife blade. Tug off the ‘beards’. Discard any mussels that remain open when tapped. Put the mussels in a saucepan, cover tightly and place over a high heat. Steam for 2–3 minutes, until the mussels open. Discard any that remain closed. Remove from the heat, strain off the cooking