CREAMY NORDIC MUSSELS

Name: Creamy Nordic mussels
Total time: 15 min
Yield: 2
Cuisine: Nordic
Ingredients: 3 tablespoons butter; 2 shallots, chopped; 200ml white wine; 1kg MSC certified blue mussels; 300ml double cream; 3 tablespoons grated horseradish; 2 tablespoons finely chopped dill (or parsley) plus extra for garnish; White pepper; Salt; 1 teaspoon sugar


COOKING TIME 15 MINS	SERVES 2	CHEF's PHOTO

A delicious Nordic recipe with sustainable mussels from Finnish sushi expert chef Jesper Björkell.


COOKING TIME 15 MINS	SERVES 2	RECIPE BY CHEF JESPER BJÖRKELL

A delicious Nordic recipe with sustainable mussels from Finnish sushi expert chef Jesper Björkell.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

The soft meat of mussels is considered an extremely healthy delicacy, packed with protein, omega-3 fatty acids and many other nutrients.
The common mussel is mainly found in the eastern and northern North Atlantic and in the White Sea, but can also be found in the North Pacific.

DID YOU KNOW?

The soft meat of mussels is considered an extremely healthy delicacy, packed with protein, omega-3 fatty acids and many other nutrients.

The common mussel is mainly found in the eastern and northern North Atlantic and in the White Sea, but can also be found in the North Pacific.

Sustainable fisheries have to ensure their gear has only minimal impact on the seabed.

Mussels are extremely efficient natural water filters. A single mussel filters up to 15 litres of seawater per day for its breathing and nutrition.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

3 tablespoons butter
2 shallots, chopped
200ml white wine
1kg MSC certified blue mussels
300ml double cream
3 tablespoons grated horseradish
2 tablespoons finely chopped dill (or parsley) plus extra for garnish
White pepper
Salt
1 teaspoon sugar

DOWNLOAD PRINTABLE RECIPE

Let's cook!

STEP 1

Wash the mussels under cold running water, getting rid of any ‘beards’ still attached to the shell. If any mussels are open, tap them sharply on the side of the colander or bowl. They should close straightaway – discard any that remain open, or any with cracked or broken shells.

STEP 2

Melt butter in a saucepan on low heat, add finely chopped onions and sweat for 2-4 minutes. Be careful not to burn them.

STEP 3

Add the wine and the mussels. Put a lid on and increase the heat; cook on medium heat for about 5 minutes, until the mussels open. Remove the mussels from the pan and discard any that didn’t open.

STEP 4

Lower the heat again, add the cream, horseradish and dill (or parsley) to the sauce and let simmer for a couple of minutes. Add pepper, salt and a pinch of sugar just before serving. Avoid boiling the pepper as that might make the sauce bitter.