Mmmmmm Mussels

I know its not summer yet, but what is better on a summer day than  mmmm mussels?

I prefer fresh mussels from the fjords in Norway. 

The best thing is to take the boat and make someone jump in the water, 

to pick the mussels from the rocks.

When other boats makes waves, I guarantee a good laugh when the person picking them gets smashed into the rocks in the water!! 

If you buy them, it will save you from a whole lot of work cleaning them, but its nice sitting with a beer, talking and cleaning mussels while the bread from the oven is pouring out a fresh baked smell!!!

Mussels

Onion

Chili

Garlic

Cream

White wine

Pepper

Salt

Lemon

Coriander (Optional)

Fry the onion, chili and garlic you just chopped in a casserole in some olive-oil, together with some salt and pepper, lightly

Add cream and white wine, and when it has boiled for a little while, add the mussels. Let them be in this fantastic mix for a couple of minutes. Do not let it boil for a long time, they will get hard and make you don't want to eat them.

Eat with fresh bread and aioli.

Freshly baked bread

3 dl nuclear milk

3 dl water

50 g yeast

1 pinch of salt

Some honey

500 g whole meal flour

500 g fine wheat flour

0.5 dl olive oil

Mix cold nuclear milk with hot water, and mix in the yeast.

Add salt and honey, and later the whole meal flour. Let it stand for one hour,covered in plastic, until it bubbles.

Mix it with the olive oil, and add the what flour, little at the time. Use your hands and make it to a perfect dough.  

Let it rise to double size and form it to two breads. Slice them on top with a sharp kitchen knife, and spread some wheat floor over it to make it look home made.

Bake them for 30.35 minutes at 200 C. 

If they get to dark, cover it with foil.

If you are not sure if its done, simply knock under the bread. Its supposed so sound hollow!!!

Cool on a ''grill''

Aioli

4 large cloves garlic, crushed

2 tablespoons lemon juice

2 egg yolks

1/2 teaspoon salt

Pepper

1 cup mild olive oil (preferable from kalamata olives

Place all the ingredients except the oil into a food processor. Process until well mixed. While the processor is running add the oil slowly, one tablespoonful at a time, until all has been added. The mixture will be thick and creamy, and with a good olive oil, more yellow than you are used to!!!