Portions 4
Degree of difficulty Medium
Time 60 min

Mussels from Fosen

Mussels from Fosen

Approach

  1. 1

    Place the mussels in a bowl and rinse them thoroughly in cold water. Clean them well by hand, and remove any shells that are broken or open and discard them. Also pull off the “beard” attached to the shells. Drain the water and dry them well.

  2. 2

    Slice the chili, garlic, fennel, and shallots thinly. Sauté them over medium heat in a pot with olive oil. Add paprika powder. Cook until the onions and vegetables are soft and glossy.

  3. 3

    Increase the heat and add tomato purée. Cook for another 2–3 minutes, then add cherry tomatoes cut into quarters. Cook everything together for 2 minutes.

  4. 4

    Pour in white wine and bring to a boil. Add the mussels and mix them well with what is already in the pot. Then place a smaller pot or something heavy on top of the mussels so they steam under pressure. We steam them under pressure so they don’t open too early and dry out. Steam the mussels for about 5–6 minutes.

  5. 5

    Once the mussels are done steaming, season with salt and pepper, and squeeze over lemon juice. Top with plenty of cilantro if you like it.

Ingredients

  • 2 kg Mussels from Fosen
  • 1 dl Olive oil
  • 1 ss Paprika powder
  • 2 stk Green chili
  • 1 stk Garlic clove
  • 4 stk Shallots
  • 1 stk Fennel
  • 1 ss Tomato purée
  • 15 stk Cherry tomatoes
  • 5 dl White wine
  • 1 stk Cilantro
  • 4 ss Lemon juice
  • 1 ss Salt and pepper

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