Recipes -


Use yellow fleshed waxy potatoes for this recipe if you can, but really any will do (as long as they have flavour). Dress them while they are still warm so they soak up more of the dressing. If you don’t want to add the cream to the dressing then double up on the olive oil, vinegar and honey, but I really urge you to give the cream a go. 
Courtesy of Nigel Slater. 
Serves 3-4.


750g small, waxy-fleshed potatoes
500g mussels
2 heaped tsp Dijon mustard 
1 tbsp cider vinegar 
2 tsp runny honey 
50ml double cream 
50ml olive oil 
2 tbsp chopped dill fronds, plus a little more to finish

Bring a deep pan of water to the boil, add enough salt to make the water taste salty 1-2 tbsp. Scrub the potatoes, there is no need to peel them (though you can if you wish), then cook in the boiling water until tender – about 15-20 minutes depending on their size.

Wash the mussels, removing their beards and discarding any with broken shells. Put them into a deep saucepan with only a splash of water, cover tightly with a lid, place over a high heat then cook for 3-5 minutes or so, shaking the pan from time to time, until the shells open. As soon as the mussels are open, remove from the heat and set aside for a few minutes to cool. Remove each mussel from its shell and set aside. Yes I know how tiresome this is but you will be rewarded.

To make the dressing:
Using a fork or small whisk, beat together the mustard, cider vinegar, honey, cream and olive oil then stir in a good grinding of black pepper and the dill fronds.

Slice the potatoes thickly into coins, then toss while they are still warm with the dressing. Transfer to a serving dish and scatter the mussels over. Finish with a little chopped dill.