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 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.