Wild blue mussels can be found along the whole coast of Norway. I’ve put together a bouquet of wild herbs, among them fennel shoots and chive blossoms. These herbs add a great deal of flavor to the blue mussels and the mussel stock. They are also very decorative.
Light the grill. Wait until the coal is red-hot before you put the blue mussels on the grill.
Wash and rinse the blue mussels. Place them on top of two sheets of aluminum foil, and fold the edges around them. Pour over the cream and the dried spices. Close the aluminum foil tightly around the mussels so they are completely covered. Grill the mussels for around 7 minutes, or until they open.
Bind the fresh herbs into a bouquet. Take the mussels off the grill, open the aluminum foil, place the herb bouquet on top of the mussels and close the aluminum foil. Let the herbs flavor the mussels for a few minutes before serving.