What do I need for this recipe?

30 mussels, 1 tablespoon of whole pepper, 3 small bay leaves, and vinegar. The mussels are boiled first, and the cooking stock is used together with the vinegar in the jars.

How are the mussels put into jars?

The boiled mussels are layered in the jar together with bay leaves and whole pepper. Then vinegar and mussel stock are poured over, the jars are brought to a boil and sealed tightly.

Why should the jars be brought to a boil?

Bringing them to a boil and sealing tightly is the method in the recipe for preserving the mussels, so that they keep in the jar. The vinegar also contributes to the shelf life.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 142.

Mussels, Preserved in Jars

Name: Mussels, Preserved in Jars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 30 pcs mussels (boiled, shelled); 1 tbsp peppercorns (whole); 3 pcs bay leaves (small); 2 dl vinegar (approx., as needed); 2 dl mussel stock (strained)

Boiled mussels layered in jars with bay leaves and whole peppercorns, covered with vinegar and mussel stock, brought to a boil in a water bath and sealed tightly for storage.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 142 (falt i det fri)

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About the dish

A simple preservation method from the fish chapter, where boiled mussels are laid down in vinegar and mussel stock. This kind of preserving in jars was common in Norwegian households before the age of the refrigerator.

How to make it

1
Boil the mussels
Scrub the mussels well and boil them until they open. Take out the mussel meat and strain the stock.
2
Put into jars
Layer the mussels in clean jars together with bay leaves and whole peppercorns.
3
Pour over
Pour over vinegar and mussel stock so the mussels are well covered.
4
Process and seal
Bring the jars to a boil in a water bath, and seal them tightly right afterward. Store cool.

Changes from the original

The amount of vinegar and stock is estimated, since the original does not give measurements. Bringing the jars "to a boil" is described as water-bath processing in modern language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 142) → 1949 (korrekturlest, s. 170)~49% av teksten endretfjernetlagt til

Blåskjell nedlagt på glass. 30 ~~blaaskjæl~~ blåskjell 1 ~~spiseske~~ spiseskje hel pepper 3 ~~smaa~~ små laurbærblade eddik. De kokte ~~blaaskjæl lægges paa glas~~ blåskjell legges på glass lagvis med laurbærblade og den hele pepper. ~~Overheldes~~ Overhelles med eddik og ~~blaaskjælkraften;~~ blåskjellkraften; glassene ~~gives~~ gis et opkok og tillukkes godt.

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Frequently asked questions

What do I need for this recipe?: 30 mussels, 1 tablespoon of whole pepper, 3 small bay leaves, and vinegar. The mussels are boiled first, and the cooking stock is used together with the vinegar in the jars.
How are the mussels put into jars?: The boiled mussels are layered in the jar together with bay leaves and whole pepper. Then vinegar and mussel stock are poured over, the jars are brought to a boil and sealed tightly.
Why should the jars be brought to a boil?: Bringing them to a boil and sealing tightly is the method in the recipe for preserving the mussels, so that they keep in the jar. The vinegar also contributes to the shelf life.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 142.

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