Cleaned mussels are left to drain. Place in a shallow dish, pour the lemon juice and scatter pepper and salt. Put in the fridge and stirred during 10 minutes (about half an hour) to uniformly pickled. Mix the mayonnaise, sour cream, mustard. pressed garlic and chopped parsley, onion and dill. Inserting the resulting dressing and pickled mussels in deep bowl and mix well. Doovkusyavate with pepper and salt. Leave the court with salad for about 1 hour in the refrigerator. You can serve in cocktail glasses or shallow salad. Garnish with green olives and parsley. The salad can be consumed within 24 hours of preparation. Store in refrigerator. * If you use marinated mussels marinate again!