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Boiled mussels (moules cuites)

Erken's simple recipe for boiled mussels from 1914: 50 mussels are cleaned in salt water, boiled 10 minutes in salted water with paprika, then steamed 5 minutes in their own stock until the shells open, and served with vinegar, pepper and strained stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 141 (falt i det fri)

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About the dish

From the chapter on fish and shellfish in Henriette Schønberg Erken's «Stor kokebok» (1914). In the introduction Erken warns against mussels from stagnant, unclean water and against eating mussels from May to the end of September, and recommends mussels from rocky ground.

How to make it

  1. 1

    Clean the mussels

    Let the mussels stand in fresh salt water for half a day. Brush them well, and change the water until it is completely clear. Discard any mussels that are open or damaged.

  2. 2

    Bring the water to a boil

    Bring water to a boil with 25 g salt and 5 g paprika per liter.

  3. 3

    Boil the mussels

    Place the mussels in the boiling water and boil them for 10 minutes.

  4. 4

    Steam in the stock

    Take the mussels out and place them side by side in a flat-bottomed pot. Pour 5 dl of the stock over them, put on a lid and let them stand covered for 5 minutes, or until the shells have opened.

  5. 5

    Remove the mussel meat

    Take the mussel meat out of the shells and remove all the byssus threads (beards).

  6. 6

    Serve

    Serve the mussel meat with vinegar, pepper and the strained stock.

Changes from the original

The measures are converted to modern Norwegian units (liter, deciliter, gram) and broken out into a structured ingredient list. «Kraft» is interpreted as the cooking stock from the mussels. The method is divided into steps and written in modern Norwegian; otherwise unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 169)~83% of the text changedremovedadded
50 stk blåskjell (friske, med tykt blålig skall). 2 l vann (til koking). 50 g salt (25 g per liter vann). 10 g paprikapulver (5 g per liter vann). 5 dl skjellkraft (av kokevannet). 1 spiseskje eddik (etter smak). pepper (etter smak). La blåskjellene stå ½ l. kraft. Blåskjellene legges derefter i friskt saltvann en halv dag. Børst dem godt, gryte uten vann, overdrysses med salt, og skift vann gryten settes over sterk varme; lokk på gryten; rystes av og til. Istedenfor lokk kan man legge et rent, vått klæde over skjellene; disse koker da i dampen til det er helt klart. Kast skjell som de åpner sig. Skjellmaten tas ut av skallet. Alle byssustrådene (hampetrådene) fjernes. Blåskjellene står i friskt saltvann ½ dag, børstes inntil vannet er åpne eller ødelagte.. Kok opp klart, og legges i kokende vann. Til 1 l. vann med tas 25 g gr. salt og 5 g paprika per liter.. Legg skjellene i det kokende vannet og kok dem gr. paprika. Kokes i 10 minutter.. Ta skjellene opp minutter. Blåskjellene tas op og legg dem legges side om side i en gryte med flat bunn. Hell over 5 dl av kraften, legg på lokk og la dem stå bunn; overhelles ½ l. kraft. Står tildekket i 5 minutter, minutter eller til skallene har åpnet seg.. Ta skjellmaten sig. Tas ut av skallene skjellene og fjern alle bysustrådene (hampetrådene).. Server skjellmaten serveres med tilsetning av eddik, pepper og den silte kraften. kraft.

Note on Modernised

Målene er omregnet til moderne norske enheter (liter, desiliter, gram) og oppdelt i strukturert ingrediensliste. «Kraft» er tolket som kokekraften fra skjellene. Fremgangsmåten er delt i trinn og skrevet i moderne norsk; ellers uendret.

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Frequently asked questions

Why should the mussels stand in salt water for half a day?
To be cleansed of sand and grit. They are placed in fresh salt water for about ½ day (hence the long total time) and brushed until the washing water is clear.
How long are the mussels cooked?
They are placed in boiling water and boiled for 10 minutes. For 1 liter of water, use 25 g salt and 5 g paprika. Then they are placed side by side in a flat-bottomed pot, doused with ½ liter of stock and left covered for 5 minutes, or until the shells have opened.
How are they served?
The mussels are taken out of the shells and served with vinegar, pepper and the strained stock.
How many mussels are needed?
The recipe from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 141, calls for 50 mussels for 4 servings.

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