With Onions & Kale

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

From September to April, mussels are at their best – plump and sweet. Many mussels are now farmed, which means cleaning them is easier. Make sure any live mussels that are still open when tapped are discarded, as they are dead.


  • 25 g butter
  • 2 large onions, halved and cut into 5 mm slices
  • 150 ml


Melt the butter in a large, deep saucepan with a tight-fitting lid over medium heat. Add the onion and cook for 10–12 minutes until starting to brown. Add the sherry and leave to bubble for 3 minutes. Add the mussels and stir with the onions and liquid. Cover and steam for 10 minutes, stirring once.

Open the pot, add the crème fraîche and toss again. Place the kale over the mussels and