Moules a la fecampoise

An unusual recipe suitable for large mussels.

Heat a good quantity of mussels in a large pan with 1 dl of dry cider.

When they have all opened, take them out of their shells and strain the cooking liquid.

Prepare separately a salad of celeriac with a vinaigrette. Arrange this in the bottom of a salad dish and cover it with the mussels.

Take some mayonnaise and dilute it slightly with some of the strained liquid. Put this mayonnaise over the mussels

Sprinkle over this some very finely chopped parsley, tarragon and chives.