Finally the R-months are here!

It is said that you should only eat sea mussels when the month’s spelling contains the letter r. And now we have September!

Moules marinés

• 2 kg Sea mussels
• 2 Shallot
• fresh Thyme
• 3-4 dl White wine
• 1 dl Cream
• 1 Carrot, sliced
• 2 Celery stems, sliced
• Olive oil
• 1-2 Bay leaves
• Salt
• Pepper

Start by scrubbing the mussels and make sure to throw away the open ones. Heat up the olive oil in a pan and add the mussels, stir. Add the rest of the ingredients; veggies, spices, wine and cream.

Let the mussels boil/ steam until they are open. Serve the mussels in a large bowl and decorate with chopped parsley, lemon zest and grated garlic.

Home made deep-fried potatoes

• 4-5 Potatoes
• Deep-fry oil
• Salt

Cut the potatoes in pieces/ batons. Use a pot or a saucepan with a thick bottom, heat up the oil. To test if the oil is hot enough throw in a piece oaf white bread. The bread should be ready after approximately 1 minute in the oil.

Fry the potatoes twice. The first time for 2-3 minutes, let them cool off in between, and the second time until they are golden.Let them drain on a kitchen paper and add salt.

When deep-frying always keep a lid nearby in case the oil gets to warm and if you have one, a fire blanket. In case of an accident do not use water!

Chili Mayonnaise

• 3 Egg yolks
• 1 teaspoon Mustard
• 1 teaspoon Vinegar
• 2-3 dl Rape oil
• 1 teaspoon Sambal Olek
• Salt
• Pepper
• 1 teaspoon Lemon juice

Make sure that all the ingredients have the same temperature before you start. Blend egg yolks with mustard and vinegar. Use an electric mixer and very carefully add the rape oil in a fine jet.  When you feel you have a good consistency add Sambal olek, salt, pepper and lemon juice. Blend and taste it.

Music: The swedish band Movits with their song Äppelknyckarjazz