Mussel board with corn and potatoes in the shell

Cut the spring onion into 3 cm pieces and finely chop the herbs. Remove the bracts and the wires from the corn cobs and cut them into 3 cm thick slices.

Place the mussels in a large pan and place the pieces of corn, the tapas potatoes and the pieces of spring onions in between. Pour over the marinade of the potatoes and sprinkle half of the oregano and parsley over it.

Cover the pan with the lid and bring everything to medium heat on medium heat. Let everything boil for 6-8 minutes until the mussels and maize are cooked. Shake the pan from time to time.

Take the mussels with all the other ingredients with a slotted spoon and let them drain in a colander for a short while. Boil 100 ml of the cooking liquid in a saucepan over high heat until half of it is over.

Pour the boiled cooking liquid into a bowl and stir in the mayonnaise and mustard. Divide the sauce over small dishes. Divide the mussels with corn, potatoes and herbs over the board and place them in the center of the table. Put the dishes with sauce. Tasty with brown baguette.