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Mussels With Pinenut Dip

  • 4-5 (makes 1½ cups)
Mussels With Pinenut Dip


  • 2 tblsp finely chopped coriander
  • 30 mussels, well scrubbed
  • 1 cup water
  • 1 bay leaf
  • olive oil
  • wine vinegar
  • salt and pepper
  • ¾ cup pinenuts, toasted
  • 3 hard boiled egg yolks
  • 1 cup sour cream
  • 1 tblsp mild prepared mustard


  1. Remove the beards from the mussels and discard any that are open. Bring 1 cup water to the boil. Add the mussels and bay leaf to the water and boil 4-5 minutes until the mussels have opened. Discard any that have not. Loosen the mussels from the shells, keeping one half for presentation. Drizzle with a little olive oil, vinegar and salt and pepper to season.
  2. Put the pinenuts, egg yolks, sour cream, coriander and mustard into a small food processor or blender and process until smooth.
  3. Serve the mussels with the dip to the side.

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