Limfjords mussels steamed in wine, vegetables and parsley

Limfjords mussels steamed in wine, vegetables and parsley

By
From
The Scandinavian Cookbook
Serves
2
Photographer
Lars Ranek

This is the best and cheapest dish ever. We have lots of mussels in the seas around Scandinavia – the blue ones are most common and there are plenty of them. They are easy to prepare and cost almost nothing, so they are the perfect thing to cook on a cold, romantic winter’s night when you dream of early spring.

Ingredients

Quantity Ingredient
1kg mussels
1 tablespoon olive oil
2 garlic cloves, chopped
1 carrot, cut into thin strips
1 leek, cut into thin strips
200ml white wine
10 thyme sprigs
salt
pepper
200ml double cream
6 tablespoons flat-leaf parsley, chopped

Method

  1. Scrub the mussels thoroughly and tug out any beards that may be hanging from the shells. Discard any broken or open mussels or those that refuse to close when the shells are tapped. Rinse the mussels in cold water a couple of times.
  2. In a large saucepan, heat the oil and slowly cook the garlic for a couple of minutes. Add the mussels, vegetables, white wine, thyme, and some salt and freshly ground pepper. Stir gently then put the lid on and leave to simmer for 5 minutes.
  3. Add the cream and parsley and simmer for 2 more minutes. Discard any mussels that have not opened. Season to taste with salt and pepper then eat straight away with a lovely loaf of bread and a nice bottle of wine.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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