Norwegian Mussels with Cucumber, Dill and Cream

Name: Norwegian Mussels with Cucumber, Dill and Cream
Prep time: 25 min
Total time: 25 min
Yield: 6 people
Cuisine: Norwegian
Ingredients: 1.8 kg Fresh mussels; 30 g Butter; 2, finely chopped Shallots; 150 ml Dry white wine; 120 ml Cream; 1/2, deseeded and diced small Cucumber; 3 tbsp, chopped Fresh dill; 1 tsp Lemon zest; to taste White pepper

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Cucumber sounds gentle, but together with dill and cream it makes a clean northern broth that flatters sweet mussels rather than burying them.

Serves: 6 people

Preparation time: 25 min

Ingredients

Fresh mussels – 1.8 kg
Butter – 30 g
Shallots – 2, finely chopped
Dry white wine – 150 ml
Cream – 120 ml
Cucumber – 1/2, deseeded and diced small
Fresh dill – 3 tbsp, chopped
Lemon zest – 1 tsp
White pepper – to taste

Method

STEP 1
Clean the mussels and dice the cucumber small. Remove the watery seeds so the broth stays creamy rather than thin.
STEP 2
Sweat the shallots in butter, then add the wine and bring it to a simmer.
STEP 3
Add the mussels, cover the pot and cook until opened. Scoop out any shells that failed to open.
STEP 4
Stir in the cream, cucumber and lemon zest and warm everything very gently for 30 to 40 seconds. You want the cucumber to stay fresh and lightly crisp.
STEP 5
Take the pot off the heat and add the dill and white pepper just before serving.