Mussel Fricassee with Wild Mushrooms and Arugula

Name: Mussel Fricassee with Wild Mushrooms and Arugula
Yield: Serves 4 as a Main Course
Cuisine: Norway
Ingredients: 1 pound wild mushrooms, such as chanterelles or porcini, or button mushrooms, trimmed, cleaned and cut into ½-inch slices; 4 pounds mussels, scrubbed under cold running water and debearded; 4 ounces baby arugula, tough stems removed; 2 tablespoons finely chopped shallots; 2 cups chicken stock; 6 tablespoons unsalted butter; 3 tablespoons finely chopped fresh chives; 3 tablespoons white wine or water; Fine sea salt and freshly ground black pepper; 1 garlic clove, finely chopped

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

I GOT THE INSPIRATION FOR THIS RECIPE FROM MY FRIEND SISSEL KVELLO, THE LONGTIME PROPRIETOR OF THE STYLISH RESTAURANT ACQUA, LOCATED ON OSLO’S WATERFRONT. THE MATCH BETWEEN MUSHROOMS AND MUSSELS IS ONE MADE IN HEAVEN.

Ingredients

2 cups chicken stock
4 pounds mussels, scrubbed under cold running water and debearded

Europe
Norway
Scandinavian
Fish course
Main course
Scandinavia
Nordic

Method

In a large pot, bring the chicken stock to a boil. Add the mussels (discard any with cracked shells or that did not close when you scrubbed them), cover, and let steam for 6 to 7 minutes, until most of the shells have opened; discard any that did not open. Remove the mussels from the shells and place them in a serving bowl. Mix in the shallots and garlic while the mussels are still hot. Let coo