Dampede Blåskjell
Fjord-farmed blue mussels steamed open in white wine, leek and cream, served with grilled bread.
Cultural Context & History
The cold, clean fjords grow some of the world's finest blue mussels. Steamed open in minutes with wine and cream, they are the fjord's most generous fast food.
Ingredients
- 1 kg fresh blue mussels
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 150 ml dry white wine
- 100 ml double cream
- A handful of parsley, chopped
- Crusty bread, to serve
Recommended Tools
- Large lidded potTraps the steam that forces the shells open.
- Stiff scrubbing brushLifts grit and barnacles from the shells.
- Wide serving bowlsHold the mussels and their broth together.
Product suggestions are editorial references only; no purchase or affiliate links are currently configured.
Step-by-Step Instructions
- 1
Rinse and scrub the mussels under cold running water, discarding any that are open and refuse to close when tapped.
- 2
Melt the butter in a large pot and soften the shallot and garlic until fragrant but not coloured.
- 3
Pour in the wine and bring to a rapid boil, then tip in the mussels, cover the pot tightly and steam for 4 to 5 minutes until the shells open.
- 4
Pour in the cream, scatter over the parsley and shake the pot gently to bring everything together.
- 5
Discard any mussels that stayed shut and serve hot, with crusty bread to catch the broth.
Chef's Tip
Buy the mussels the day you cook them and keep them under a damp cloth, never sealed in a bag or sitting in water, so they stay alive and tightly closed.
Chef's Tip
Keep the lid on tight and the heat high — it is the steam rather than the liquid that opens the shells, so resist peeking before four minutes are up.
Keep exploring
There are 76 more stories waiting in the index — from Arctic cures to viral bakes.
Browse all recipes