Mussels in Dill Sauce

blåskjell i dillsaus_page_thumb[3]

2 1/2 l [5,3 pt] mussels
1 celery stalk
3 parsley stalks
1 onion
4 tablespoons dry white wine
Dill Sauce:
3 tablespoons French mustard
3 dl [0,6 pt] cream
juice of 1/2 lemon
salt and pepper
4 tablespoons chopped dill


[1] Clean the mussels and put them in a saucepan with celery and onions cut into slices and the parsley. Add the wine and cook the mussels under lid on high heat for 4-5 minutes till all the shells are open. (Discard shells that do not open.) Remove the cover and refrigerate the mussels in the pan.

[2] Put the mustard in a small bowl and whisk in the cream a little at a time. Add the lemon juice and season with salt and pepper (carefull with the salt). When the mussels have cooled, remove the meat from the shells and mix it into the sauce. (Save the broth, it will make a great starter for a fish soup.) Add the dill and serve the dish cold. Serve as an appetizer or with boiled rice as a light main course.