Rinse the mussels under cold running water and check for broken or open shells. Danish spring mussels are grown just below the water’s surface, allowing them to grow quickly. This makes the meat wonderfully tender, but the shells are thinner compared to Zeeland mussels. As a result, there may be more broken shells than usual.

Mix the Greek yogurt and grated horseradish into a smooth dip and set aside.

Slice the red onion into half rings and cut the carrot into thin slices.

Melt the butter in a large shallow pan. Since Danish mussels have delicate shells, stirring them in a shallow pan is better than shaking them in a traditional mussel pot to prevent breakage.

Sauté the onion in the butter for about 2 minutes, then add the carrot. Meanwhile, cut the leek into rings and add it to the pan along with the white wine, mussels, and horseradish.

Gently stir the mussels after 2 minutes and check how many have opened. Due to their young shells, these mussels cook quickly. Depending on your pan, they should be ready in about 5 minutes.

Reduce the heat and stir in the heavy cream and coarse mustard.

Serve with the yogurt sauce, fresh dill, and lemon. Enjoy!