Norwegian blue mussels can be varied in flavour depending on what you like the best. In this recipe they are served with a beer sauce and bread on the side.
Scrub the mussels and make sure all are closed or closes when knock on.
Throw away mussels that doesn't close.
Finely chop onion and celery, and add to a casserole with blue mussels and water.
Cover with a lid and let steam for 3-4 minutes.
Shake the casserole so the mussels in the bottom comes up.
Sieve the broth into another casserole and add beer, parsley, thyme and bay leaf.
Bring to a boil and cook until the gas from the beer is gone.
Add butter and taste with salt and pepper.
Pour the sauce over the blue mussel and serve with bread on the side.