Here's a treat in the hot Norwegian summer. It can happen, sometimes we actually have days above 20 degrees!This soup is Guri's invention. Blue mussels with muscles.
The recipe is simple, and the ingredients are sustainable. You can eat as much blue mussels as you wish. Just be aware of the algae toxins if you collect the mussels by your self.
Blue mussels with muscles
- 1 kg blue mussels
- a nice chunk of butter (approximately 50 g) to fry the spices
- 25 grams of ginger
- four cloves of garlic
- 1 mild chilli
- 400 ml extra creamy coconut milk
- 1.5 dl water
- 1.5 dl white wine (dry :) )
- A drizzle of fresh coriander when serving.
Check the condition of the mussels. If they are open and do not close with rough handling (like a knock on the "door") - don't use them.
Cut garlic, ginger and chilli into fine slices. Sizzle the mix in butter.
Add water and wine, and steam the mussles till they open. The mussels that don't open fully, should be discarded.
Add coconut milk and boil. Reduce for about ten minutes until you are satisfied with the taste. If you absolutely must, you can add some salt. Bear in mind that the mussels are a bit salty, and if you still need more at this point, you probably haven't used enough butter.
Add the mussels, serve in bowls with a drizzle of coriander.
It is lovely. Enjoy.
