Grilled Blue Mussels with Cream and Herbs

Wild blue mussels can be found along the whole coast of Norway. I have 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.

INGREDIENTS:

Number of servings

Servings: 2

List of ingredients

2 lb. (1 kg) blue mussels

½ cup (1 dl) cream

1 tsp. dried thyme

1 tsp. dried rosemary

1 tsp. dried dill

1 tsp. dried chives

1 tbs. dried seaweed

1 bay leaf

1 sprig of fresh chive and chive blossom

1 sprig of fresh parsley

1 sprig of fresh ramson

1 sprig of fresh fennel shoot

1 sprig of fresh lovage

PREPARATION:

• 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.