Steamed mussels in white wine

Steam them, grill them, or use them in fish soup.

Mussels are the fast food of the sea. Affordable, easy to cook, but at the same time a summer delicacy for Norwegians.

Mussels are the taste of summer, of lazy days spent on the coast, and refreshing drinks. What a treat!


(Makes 2 portions)

1 kg fresh mussels

100 ml white wine

3 cloves garlic, chopped

2 shallots, finely chopped

3 tbsp olive oil

1 tbsp parsley leaves, chopped



1. Thoroughly rinse the mussels with cold water under the tap. Throw out any mussels that do not close when you tap them against the edge of the counter, and any damaged shells.

2. Sauté chopped shallots and garlic in olive oil in a pot. Add mussels and white wine. Cover the pot with a lid and steam until the mussel shells open.

3. Garnish with chopped parsley and serve with fresh bread.

Bon appétit!

You can purchase fresh mussels in nets at well-stocked supermarkets. It's extra fun to catch them yourself! But remember to check if it's safe to eat the local mussels before setting out.

In Norway, harvesting mussels is so popular that we even have a forecast that shows where and when it's safe. 
(Always check local conditions, as mussels can be poisonous.)

Mussels are abundant along the entire Norwegian coast. The largest deposits are found north of the Trondheim Fjord, in protected areas and in fjord areas containing brackish water.

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