Norwegian Blue Mussel Casserole

Norwegian Blue Mussel Casserole

You can enjoy blue mussels all year round, but they are at their best in winter. You can vary the flavour as much as you like, so all you have to do is work out what your favourite is.

  1. Ingredients for blue mussel casserole

    Ingredients for blue mussel casserole

    You will need blue mussels, leek, onion, celery and cream.
    Estimate 3/4 - 1 kilo of blue mussels per person if you are making this casserole for a main course.

  2. Check your blue mussels

    Check your blue mussels

    Wash their shells in cold water.
    Remove the byssal threads - these are the threads which the shells use to attach themselves to rocks or jetty posts. Mussels should be closed or should close when tapped. Broken shells and those that don't close should be discarded.

  3. Preliminary work

    Preliminary work

    Coarsely chop the onion, celery and leek.
    Place 1 tablespoon of butter or oil and about 1 decilitre of the onion, leek and celery mixture in casserole dish. Add one kilo of blue mussels and place the pan on a glowing hot hob.

  4. Boil


    Boil the blue mussels for 2 minutes.
    Shake the pan and continue boiling until all the shells have opened.

  5. Season


    Now you can season your mussels if you like. Here, for example, you can mix a little little curry paste into cream, pour it over the blue mussels, boil them and shake the pan a little.

  6. Ready to serve

    Ready to serve

    Now all you have to do is place the casserole dish on the table and serve with a little white bread.
    Suggested recipes: Blue mussels Asiatic style