Dampede Blåskjell

Name: Dampede Blåskjell
Total time: 25 min
Cuisine: Norwegian
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

Fjord-farmed blue mussels steamed open in white wine, leek and cream, served with grilled bread.

25 minEasy

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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 butter714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
1 shallot, finely chopped179 kcal · 3.6 g protein · 14.3 g fat · 7.1 g carbs per 100 g
2 cloves garlic, minced167 kcal · 0 g protein · 0 g fat · 33.3 g carbs per 100 g
150 ml dry white wine
100 ml double cream282 kcal · 16.2 g protein · 16.2 g fat · 18 g carbs per 100 g
A handful of parsley, chopped
Crusty bread, to serve298 kcal · 8.5 g protein · 9.6 g fat · 44.7 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

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.

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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.

How this page was made

Written by: The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked: 2026-07-21 — “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context: Vestlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources: No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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