Steamed Mussels with Leeks & Root Vegetables (a Memory of a Summer Day in Oslo)
Mussels always take me back to that sparkling summer in Oslo, the first time I visited the city of my father’s birth. Now these little shellfish, blåskjell as they’re called in Norway, prompt memories of that special time.
Before that trip, I had associated mussels with Normandy due to signs advertising moules-frites outside the cafes in the beachside town where I studied during college. These days I take what would typically be considered a French preparation with leeks, parsley, and creamy wine-spiked broth and give it a Norwegian touch with a medley of root vegetables and scattering of dill.
The results are so satisfying and hearty that there’s no need to fry up a bunch of potatoes on the side—this is truly a one-pot meal. When I serve this with a refreshing pilsner, a shot of aquavit, and a dose of imagination, I can almost imagine I’m back in Oslo on that magical summer day.
Steamed Mussels with Leeks and Root Vegetables
Ingredients
- 4 pounds mussels
- 2 tablespoons olive oil
- 1 large leek white and light green parts only, thinly sliced (about 3 cups)
- 3 small (14 ounces total) parsnips peeled and cut into 1/3-inch pieces
- 32 ounces low-sodium chicken or vegetable broth
- 2 cups dry white wine
- 1 bay leaf
- 1/2 stick butter
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill plus more for garnish
- 1/4 cup freshly-grated horseradish plus more for garnish
Instructions
- Rinse the mussels, and debeard if necessary.
- In a large pot, heat olive oil over medium-high heat until it glistens, then add leeks and sauté until they soften, 3-4 minutes. Add the parsnips, rutabaga, chicken broth, white wine, and bay leaf and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 25 minutes. Add the mussels, cover, and steam until the shells open—this should take only a few minutes. (Discard any mussels with broken shells or ones that do not open.) Transfer the mussels to a serving dish and cover to keep warm.
- Add the butter to the pan along with the chopped herbs and horseradish, stirring until melted. Pour over the mussels, then sprinkle with additional dill and horseradish to finish.
Notes
Find even more seafood recipes in my new book!
Queen’s Berries Martini
You May Also Like
Simply Poached Prawns with Herb Sauce (A Recipe from My New Cookbook)
Grandma Adeline’s Norwegian Potato Dumplings
