Dice the peeled potatoes and field mushrooms. Boil the celery root, chill and dice. Combine the prepared ingredients with the mussels, dress with the mayonnaise and season.

When serving garnish the salad with parsley greens.

You may use fresh mussels as well. Boil the mussel shells in some water, till open, and separate the meat from the shells. Don’t use unopened mussels.