Ingredients

• 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

Method

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.