How many mussels do I need?

The recipe is for 3 servings and uses 30 mussels, 30 g butter, 15 g wheat flour, 1 egg yolk, 1 tablespoon vinegar, 1 teaspoon finely chopped parsley, sherry, salt, and pepper.

How do I make the sauce?

Melt the butter, stir in the flour, and let it cook for 3–4 minutes. Thin with the mussel stock and bring to a boil. Cool slightly, stir in the egg yolk, vinegar, and parsley, fold the mussel meat into the sauce, and add sherry to taste.

Why should the sauce be cooled before the egg yolk is stirred in?

So the egg yolk does not coagulate and curdle. Note also that the dish is served immediately, in a slightly deep dish.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 141, under fish and shellfish.

Stewed Mussels (moules à la marinière)

Name: Stewed Mussels (moules à la marinière)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 3 servings
Cuisine: Norwegian
Ingredients: 30 pcs mussels (fresh); 30 g butter; 15 g wheat flour; 3 dl mussel stock (from boiling, strained); 1 pcs egg yolk; 1 tbsp vinegar; 1 tsp parsley (finely chopped); 1 tbsp sherry (to taste); salt (to taste); pepper (to taste)

Erken's stewed mussels (1914): 30 boiled mussels folded into a roux-based sauce of 30 g butter, 15 g flour, and mussel stock, thickened with egg yolk and seasoned with vinegar, parsley, sherry, salt, and pepper. Serve immediately.

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

Be the first to rate

About the dish

From the fish chapter of "Stor kokebok" (1914). The recipe builds on the preceding method for boiling mussels and shows Erken's French-inspired naming (moules à la marinière).

How to make it

1
Clean and boil the mussels
Scrub the mussels well and boil them as explained for boiled mussels: in salted water with paprika, then steamed in their own liquor until the shells open. Remove the mussel meat and pull off the beards. Strain the stock.
2
Make a roux sauce
Melt the butter, stir in the flour, and let it cook for 3–4 minutes. Thin with the mussel stock and bring the sauce to a boil.
3
Thicken the sauce
Let the sauce cool slightly and stir in the egg yolk, the vinegar, and the chopped parsley. Season with salt and pepper.
4
Mix in the mussels
Fold the mussel meat into the sauce and add sherry to taste.
5
Serve
Serve immediately in a slightly deep dish.

Changes from the original

The ingredient list is structured and converted to modern units; "eggeblomme" is modernized to egg yolk, "wheat flour" retained. The amount of mussel stock is estimated at 3 dl since the original gives no measure. The method is divided into steps and written in modern language.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 141) → Modernisert~80% av teksten endretfjernetlagt til

30 ~~blaaskjæl~~ stk blåskjell (friske). 30 ~~gr. smør~~ g smør. 15 ~~gr. hvetemel~~ g hvetemel. 3 dl skjellkraft (fra kokingen, silt). 1 ~~eggeblomme~~ stk eggeplomme. 1 ~~spiseske eddik~~ spiseskje eddik. 1 ~~teske finhakket~~ teskje persille (finhakket). 1 spiseskje sherry (etter smak). salt ~~pepper. Skjællene børstes~~ (etter smak). pepper (etter smak). Børst skjellene godt og ~~kokes~~ kok dem som ~~ovenfor forklaret.~~ forklart for kokte blåskjell: i saltet vann med paprika, deretter damping i egen kraft til skallene åpner seg. Ta ut skjellmaten og fjern bysustrådene. Sil kraften.. Smelt ~~smørret,~~ smøret, rør i inn melet og la det koke ~~3 à 4 minutter, spaed~~ 3–4 minutter. Spe med ~~blaaskjælkraften~~ skjellkraften og la ~~det faa~~ sausen få et ~~opkok. Avkjøles, irøres eggeblommen, eddik~~ oppkok.. Avkjøl sausen litt og ~~persille; skjælmaten vendes~~ rør inn eggeplommen, eddiken og den hakkede persillen. Smak til med salt og pepper.. Vend skjellmaten i sausen og ~~tilsættes~~ tilsett sherry ~~efter smak. Serveres~~ etter smak.. Server straks i et litt dypt fat.

Note til Modernisert

Ingredienslisten er strukturert og omregnet til moderne enheter; «eggeblomme» er modernisert til eggeplomme, «hvetemel» beholdt. Mengde skjellkraft er anslått til 3 dl siden originalen ikke oppgir mål. Fremgangsmåten er delt i trinn og skrevet i moderne norsk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How many mussels do I need?: The recipe is for 3 servings and uses 30 mussels, 30 g butter, 15 g wheat flour, 1 egg yolk, 1 tablespoon vinegar, 1 teaspoon finely chopped parsley, sherry, salt, and pepper.
How do I make the sauce?: Melt the butter, stir in the flour, and let it cook for 3–4 minutes. Thin with the mussel stock and bring to a boil. Cool slightly, stir in the egg yolk, vinegar, and parsley, fold the mussel meat into the sauce, and add sherry to taste.
Why should the sauce be cooled before the egg yolk is stirred in?: So the egg yolk does not coagulate and curdle. Note also that the dish is served immediately, in a slightly deep dish.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 141, under fish and shellfish.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!