|2 cloves||garlic (divided)|
|1 tbsp||dijon mustard|
|150 ml||vegetable oil|
|150 ml||white wine|
For the salsa verde, blend the parsley, basil, mint, half of the garlic, mustard, capers, anchovies and vegetable oil until a smooth paste is formed. Season with salt and pepper to taste.
Bring a pan of salted water to the boil. Cook the eggs for approx. 8 min. until hard-boiled. Meanwhile, finely dice the carrots, celery root, onion and the rest of the garlic. Remove the eggs and set aside. Soak the mussels for approx. 30 min. in cold water, then remove the beards.
Heat some vegetable oil in a heavy-bottomed saucepan over a medium heat and sauté the diced vegetables until slightly browned. Add mussels and season with salt and pepper to taste. Deglaze with white wine, cover and simmer over a medium heat for approx. 5 min. Remove the mussels from the saucepan when the majority have floated to the top – discard the ones that do not float, as they are not fresh. Do not discard the broth.