A lunch recipe found on brit.co
The smell of this seafood stew as it simmers on the stove will bring
back every outing you’ve ever had to the sea. Tear into the rustic
bread, dip a piece in the creamy white wine sauce and let the juice
dribble down your chin.
A soup recipe found in “Supper og Sauser” (Soups and Sauces) Published by Hjemmets Kokebokklubb in 1980
This tomato soup can also be made from semifinished or finished soup from a can or bag. Season with spices and add rice and mussels.
Serve the soup with wholemeal bread, butter and cheese slices or make some hot cheese sandwiches: spread a thin layer of butter on a slice of wholemeal bread for each serving. Add plenty of cheese and gratinate the sandwiches in the oven until the cheese melts and get a nice golden color.
Fish casserole variations found in
Cappelens Kokebok published in 1995
A quick soup recipe found in “Mat for Travle” (Food for People
in a Hury) utgitt av Hjemmets Kokebokklubb i 1982
A delicious and different mussel recipe found on kiwi.no![Blåskjell i eplejuice og kokosmelk_post_thumb[2]_thumb](https://recipereminiscing.files.wordpress.com/2017/08/blc3a5skjell-i-eplejuice-og-kokosmelk_post_thumb2_thumb1.jpg "Blåskjell i eplejuice og kokosmelk_post_thumb[2]_thumb")
Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.
The word “mussel” is most frequently used to mean the edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.
In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.
A classic Belgian bistro dish found on joker.no
Moules Frites is charming Belgian bistro food. It can also be a fun family meal where anything can be eaten with your fingers! Follow this recipe to make delicious Belgian-style mussels with deep fried potato wedges and if you want to make it completely Belgian, mayonnaise as a dip for the potato wedges.
An appatizer recipe found in “Ganske Enkelt – Italienske
Oppskrifter” (Quite Simple – Italian Recipes) published by Notabene Forlag in 1995
A tempting barbecue recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984
When Easter is over, it’s time to get the barbecue out of the shed. And why not skip the hamburger and hot dogs for once and cook some juicy seafood skewers instead.
A simple quick and delicious starter recipe found in “Forretter” (Starters) published by
Hjemmets Kokebokklubb in 1980
A recipe for a cold shellfish dish found in “Alt om Urter”
(All About Herbs) published by Den Norske Bokklubb in 1985
Most Scandinavians are crazy when it comes to shellfish of any kind and I’m noe exception. I’ve posted lots of recipes for mussels already. Here’s another one – Ted 😉
A recipe from “Godt i microbølgeovn” (Delicious in the Microwave)
in the book series “Ingrids Beste”
published by Gyldendal in 1991 
Ingrid Espelid Hovig was Norway’s TV cook so long that people under fifty hardly remember a time when she was not introducing us all to both new and traditional dishes in her easy and freiendly manner.
The book this recipe is taken from is from a series of books called Ingrids Beste (Ingrid’s Best). This particular book deals with food made in microwaves and was published more than 25 years ago when microwave ovens was seen as the modern housewife’s salvation providing quick and practical cooking.
Our wievs on microwave ovens have change drastically since then, but remember, the recipes in this book can of course be cooked in more traditional manners. And honestly. it might make them even better – Ted 😉
A delicious starter/snack recipe found in “Forretter” (Starters)
published by Hjemmets Kokebokklubb in 1982
Deep fried mussels, shrimp, crayfish and other types of shelfish are suitable as a starter or snacks. A mixture of various shellfish and boiled fish cut into pieces, offers many delicious possibilities.
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A hot shelfish recipe found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance)
published in 1991![blåskjell i karri_post_thumb[2]](https://recipereminiscing.files.wordpress.com/2016/09/blc3a5skjell-i-karri_post_thumb2.jpg "blåskjell i karri_post_thumb[2]")
Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.
For all Scandinavians who like me love this cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted
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A shellfish recipe found on Norsk Ukeblads “Store Salatbok”
(Big Salad Book) published in 1985
Marine mussels are abundant in the low and mid intertidal zone in temperate seas globally. Other species of marine mussel live in tropical intertidal areas, but not in the same huge numbers as in temperate zones.
Certain species of marine mussels prefer salt marshes or quiet bays, while others thrive in pounding surf, completely covering wave-washed rocks. Some species have colonized abyssal depths near hydrothermal vents. The South African white mussel exceptionally doesn’t bind itself to rocks but burrows into sandy beaches extending two tubes above the sand surface for ingestion of food and water and exhausting wastes.
Freshwater mussels inhabit permanent lakes, rivers, canals and streams throughout the world except in the polar regions. They require a constant source of cool, clean water. They prefer water with a substantial mineral content, using calcium carbonate to build their shells.
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A classic Scotish mussel soup recipe found in
“The Cooking of The British Isles” published in 1970
Mussel Brose or Mussel Broth is a regional dish of Scotland. The word ‘Brose’ was used to mean a thick broth or old-fashioned potage. In Scotland the most common thickener was oatmeal.
Scotland has very famous mussel beds, producing some of the finest mussels in the world, and if you can source fresh mussels from Scotland they will be wonderful in this broth.
RecipeReminiscing 