Steamed mussels with grilled sourdough bread

Steamed blue mussels with a hint of chilli – a simple dish with lots of character.
Blåmuslinger
Keep screen awake

Ingredients:

Nocla flavouring:

2 kg blue mussels

Neutral oil

2 onions – finely chopped

2 cloves of garlic – finely chopped

0.5 fennel – cut into smaller pieces

150 g Kornfond

50 g butter

Optional: white wine

Mussels

01

Rinse the mussels in plenty of water to remove any dirt/sand. Make sure that the mussels are whole and are alive.

02

Sauté onions, garlic and fennel in a pot in a mixture of oil and butter at medium heat.

03

Add the mussels and Kornfond and cover the pot with a lid.

04

Cook the mussels for a couple of minutes and mix in the chili, spring onions and fennel tops. Plate it a big bowl and serve as soon as possible.

Final plating

Chili – thinly chopped

Green top from spring onions

Top from fennel

Optional: Grilled or toasted sourdough bread

Optional: Slices of lemons

Blåmuslinger
Blåmuslinger
Blåmuslinger