Summer supper on the grill
Looking for an easy and elegant dinner idea? Try beer-steamed mussels on the grill
CHRISTY OLSEN FIELD
Taste of Norway Editor
Bivalves, bivalves! I have yet to meet one I don’t love, from oysters to clams and mussels.
With their briny sweetness and blue heart-shaped shells, Mussels are a favorite of mine. Some of the best ones found in the United States are grown just a short ferry ride away from my home north of Seattle.
Mussels are abundant in Norway, too, where they are called blåskjell. Mussels can be harvested in the wild and are also cultivated in selected fjords along the Norwegian coastline. Mussels are one of the more environmentally friendly farmed seafood, since they live on phytoplankton and other organic particles found in the sea and function as a natural water filter.
Mussels can be prepared with many flavor profiles. Here, I opted for fresh herbs, garlic, and butter, along with a splash of beer to steam them to perfection. The resulting broth is divine, perfect for dipping bread into or even poured into a mug to sip on after the mussels are gone (as my enthusiastic taste tester did).
I usually make mussels on the stove but making them in a foil pouch on the grill was even easier, with very little cleanup required. In my research, I read about putting the foil pouch directly on the coals of a campfire. I didn’t test this myself, but if you do, I’d love to hear from you!
What recipes or food-makers would you like to see featured in the Taste of Norway section? I’d love to hear your ideas! Write to me at firstname.lastname@example.org.
Øl-dampede blåskjell på grillen (Beer-steamed mussels on the grill)
By Christy Olsen Field
Serves 4 as an appetizer, or 2 as a main course
2 lbs. fresh mussels
¼ cup beer of your choice (I used Figurehead Brewing’s Juicy Norwegian IPA, but use your favorite craft brew!)
1 cup soft herbs (such as flat leaf parsley, dill, chives, tarragon), plus 2 tbsps. chopped parsley for garnish
1 shallot, thinly sliced
1 lemon, sliced into rounds
4 cloves garlic, finely chopped
Pinch of red pepper flakes (optional)
2 tbsp. butter
To serve: Good bread
In a colander, thoroughly rinse the mussels in cold water. Discard any mussels with broken shells. Debeard the mussels by giving a firm tug on the hairy part. (If you aren’t able to or don’t see one, it’s fine.)
Next, prepare the foil packets. Take two pieces of foil, about 2 feet long each, and lay flat. Fold up the long sides to create the sides of the packet. Place half of the herbs (no need to chop) in each packet, followed by shallot, lemon, garlic, and red pepper flakes, if using. Divide the mussels between two packets. Dot with the butter, and pour in the beer. Fold the foil and pinch firmly to create a seal, so the mussels can steam properly. Use an extra piece of foil if needed.
Heat the grill to medium-high heat, and cook for 5-7 minutes. Open the pouch slightly, and see if the shells have opened. If not, keep on the grill for another minute or two. Remove from heat and let sit for a minute. Throw away any shells that did not open.
Garnish with 2 tbsps. chopped parsley (if desired), and serve with good bread for mopping up the broth. Enjoy with a pint of your favorite brew!
This article originally appeared in the June 26, 2020, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.