Blue mussel
When Norwegian blue mussels find their way to the dinner table, they’re quite a treat! Our cold, clear waters and cultivating methods give the Norwegian blue mussels a slow growth and a fresh taste of the sea.
Blue mussels are rich in protein, vitamin B12, iodine, and selenium.
All along the Norwegian coastline.
Norwegian blue mussels are at their best during autumn and winter. Follow the official advice of Norwegian authorities on blue mussels.
Cultivating blue mussels is done on lines of buoys with ropes hanging beneath them in selected fjords along the Norwegian coast. Mussels attach themselves to these culture systems when they’re young and remain there until they are harvested. This means that Norwegian blue mussels are not exposed to sand or mud that can get stuck inside the shell and would otherwise need to be cleaned out prior to cooking.
Inside the mussels you’ll find the distinct deep orange flesh. Blue mussels have a delicate taste, are easy to prepare, and can be served in many ways. Enjoy the mussels with fries, or used as an ingredient in pasta, paella, or bouillabaisse. If you want an exclusive touch, steam the mussels in a white wine sauce with finely chopped shallots and cream.
How to buy
Look for the Seafood from Norway logo to buy Blue mussel, or ask the employers at the fish counter for Norwegian seafood.