BLÅMUSLINGERslide1XMUSSELS WITH ONION, GARLIC, CARROTS & CREAMSAUCE ! Mussels tastes delicious and it’s so easy to make. COMMON MUSSELS or ”Mytilus Edulis” are called ”Bluemussels” here – perhaps because of their colour of their shells. We had them for dinner in the garden on a warm summer afternoon! ”Keep it simple”. Mussels come ”live” in their shells. Be sure to buy them from a reliable fish market/store. Like other shellfish, they are very perishable, use them as soon after purchase as possible. Store in refrigerator until you eat them. Buy mussels with unbroken, tightly closed shells, or shells that close when touched. 18-24 mussels per serving (1/2 kg per serving). Fish and shellfish is very healthy. Enjoy. BLÅMUSLINGERslide2XIngredients: 2 kg Common Mussels; 1-2 garlic gloves; 300 g fresh carrots; 2 onions; ¾ cup bouillon (or a glas dry whitewine); 1 cup heavy cream; dill; butter (or olive oil); salt & pepper. Serve with bread.

HOW TO DO: MUSSELS: Rinse mussels well with running cold water to remove any sand. Discard any mussel that remain open. Scrub the shells clean with stiff brush. Scrap off any losse barnacles with a knife. Pull or clip off the beards. VEGETABLES: Clean onion, garlic, carrots. Mince garlic gloves. Onion diced. Carrots diced.BLÅMUSLINGERslide3MUSSELS & SAUCE: In big saucepot in hot butter (or oil) , cook onion and garlic until tender, stirring occasionally. Add and cook carrots, stirring. Add liquid and over high heat, heat to boiling. Add mussels, heat to boiling. Reduce heat to low. Cover and simmer, stirring occasionally, until mussels open, about 5-8 minutes. Serve mussels in their shells in bowls. Sprinkle with dill. Serve bread also. Keep it simple – easy and healthy dinner! MUSSELS WITH ONION, GARLIC, CARROTS & CREAM SAUCE. Bon appetit ! BLÅMUSLINGERslide4




Did you know that GOUT WEED is edible? An Edible herb – full of vitamins – straight from the garden. I have a great deal of GOUT WEED in my garden – so why not use it in cooking. It tastes excellent with fish and tastes a bit like spinach. LASAGNA WITH SALMON & GOUT WEED BECHAMEL is delicious and healthy. 4 servings. By the way remember only eat Gout Weed until the plant flourish.LASAGNAGOUTWEEDslide2Ingredients: 400 g Gout Weed; 3 cup milk; 4 tablespoon (maizena) corn flour; 100 g mozzarella, diced; ½ teaspoon nutmeg; 450 g salmon; 4 – 8 tomatoes; 12 lasagna noodles; salt & pepper .

PROCEDURE: Preheat oven to 375°Fahrenheit/ 200° (traditionel) Celcius. Cut of tough stems. Wash Gout Weed well to remove any sand and drain.                                                                                          LASAGNAGOUTWEEDslide3 Put Gout Weed in a strainer. Parboil Gout Weed. Press water off and mince the Gout Weed.                                                              LASAGNAGOUTWEEDslide4BECHAMEL SAUCE: Pour 2½ cup of milk in saucepan and cook. Stir constantly. In a small bowl mix the rest of the milk and corn flour. Add the mixture to the milk sauce. Stir and cook 3 minutes.                                   LASAGNAGOUTWEEDslide5 Add the Gout Weed and stir. Add the salt & pepper and nutmeg! Taste it – does it taste right? Yes! SALMON: Dice the SALMON. Cut tomatoes in slices.                                                                                                         LASAGNAGOUTWEEDslide6In baking dish, arrange one third of noddles, half of salmon and half of tomatoes top with Gout Weed bechamel. Repeat: one third of noddles, half salmon, half tomatoes, Gout Weed bechamel. Finally top with Gout Weed bechamel. Sprinkle with other half of mozzarella. Add a little bit of salt & pepper. Bake LASAGNA WITH SALMON & GOUT WEED BECHAMEL 30 minuttes in preheated oven at 375° Fahrenheit – or until heated through. Remove from oven. Let stand 10 minutes for easier serving. Healthy LASAGNA WITH SALMON & GOUT WEED BECHAMEL. Bon appetit !LASAGNAGOUTWEEDslide7