Serves: 6

2 pounds cooked mussels
5 ounces mayonnaise
1 teaspoon Dijon mustard
6 ounces celery
1 teaspoon lemon juice
1 medium radicchio, shredded
6 radish roses

Combine the cooked mussels, mayonnaise, mustard, celery, and lemon juice. Garnish a serving dish with radicchio.
Spoon mussel salad over lettuce. Decorate with radish roses.