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Creamy Nordic blue mussels

Prep time
10 mins
Cooking Time
15 mins


msc ecolabel landscape
  • 1Kg MSC certified blue mussels

You’ll  also need…
  • 3 tbs butter 
  • 2 shallots, chopped
  • 200ml white wine
  • 300ml double cream
  • 3 tbsp grated horseradish
  • 2 tbs finely chopped dill (or parsley), plus extra for garnish
  • 1 tbsp sugar
  • Salt & white pepper to taste


  1. Wash the mussels under cold running water, getting rid of any ‘beards’ still attached to the shell. If any mussels are open, tap them sharply on the side of the colander or bowl. They should close straightaway – discard any that remain open, or any with cracked or broken shells.
    Creamy Nordic blue mussels - Step 1
  2. Melt butter in a saucepan on low heat, add finely chopped onions and sweat for 2-4 minutes. Be careful not to burn them.
    Creamy Nordic blue mussels - Step 2
  3. Add the wine and the mussels to the saucepan. Put a lid on and increase the heat; cook on medium heat for about 5 minutes, until the mussels open. Remove the mussels from the pan and discard any that didn’t open.
    Creamy Nordic blue mussels - Step 3
  4. Lower the heat again, add the cream, horseradish and most of the dill (or parsley) to the sauce and let simmer for a couple of minutes. Add pepper, salt and a pinch of sugar just before serving. Avoid boiling the pepper as that might make the sauce bitter.
    Creamy Nordic blue mussels - Step 4
  5. Pour the sauce over the mussels and decorate with the remaining chopped dill (or parsley). Serve with new potatoes or with fresh pasta.
    Creamy Nordic blue mussels - Step 5
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