CREAMY NORDIC MUSSELS

15 minutes Serves 2 Chef photo
COOKING TIME
15 MINS
SERVES
2
CHEF's PHOTO

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

15 minutes Serves 2 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

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.

STEP 5

Pour the sauce over the mussels and decorate with chopped dill (or parsley) Serve with new potatoes or with fresh pasta.

Before you tuck in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCeCOLABEL AND INCLUDE #BigBlueFuture.

WATCH VIDEO

CREAMY NORDIC MUSSELS

Now enjoy your dish in the knowledge you've helped protect our oceans.

Because sustainable seafood is...

GOOD FOR YOU...

...AND OUR OCEANS TOO

AND WE NEED OUR OCEANS TO THRIVE

They contain 80 percent of our world’s biodiversity. They’re the lungs of our planet, providing us with the oxygen we need. And they feed over 3 billion people.
They contain 80 percent of our world’s biodiversity.
They’re the lungs of our planet, providing us with the oxygen we need.
And they feed over 3 billion people.

So the next time you buy fish, remember to look for the little blue label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.

FIND US ON

Eye Image Credits

Chef Jesper portrait: Ruukka Ervasti/MSC


Mussel illustration: © Scandinavian Fishing Year Book


Chef's dish: Ruukka Ervasti/MSC


Earth: Shutterstock