ScandinavianMedium · Hot
Mussels Steamed in Dill and Cream
Mussels opened in their own brine, joined by softened yellow onion and enough heavy cream to pull a light, fragrant broth together. Dill goes in at the last moment so its freshness isn't cooked away, and parsley adds a quieter green note alongside. Eat with something good to soak the bowl.
Prep
15 min
Cook
12 min
Total
27 min
Method
Prepare the Mussels
1
Rinse the mussels under cold running water. Scrub each shell with a stiff brush and pull away any beard with a firm tug. Discard any mussels that remain open after tapping or that have cracked shells.
2
Set the cleaned mussels in a bowl of cold water and keep chilled until ready to use.
Build the Cream Base
3
4
Pour in the heavy cream and bring to a gentle simmer. Season with salt and white pepper. Let the cream thicken just slightly, about 3 minutes.
Steam the Mussels
5
Add the mussels to the pot in a single layer. Pour over the lemon juice, then cover with a tight-fitting lid.
6
Steam over medium heat for 4 to 5 minutes, until all the shells have opened and the flesh is opaque. Shake the pot once halfway through to redistribute.
7
Steam over medium-high heat for 4 to 5 minutes, until all the shells have opened and the flesh is opaque. Shake the pot once halfway through to redistribute.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
451
per serving
High in protein · 26gLow sugar · 4g
Protein
26g
Carbs
15g
Fat
32g
Sat. fat
13g
Fiber
1g
Sugar
4g
Sodium
1051mg
Gluten FreePescatarianLow CarbHeart HealthyHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
7
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
1
Spicy
Textures
TenderSilkySucculentCreamy
Aromas
HerbaceousBrinyDairyCitrus
Kitchen Equipment
Primary Tool
Wide Heavy PotWide Heavy PotTight Fitting LidHeat SourceStiff BrushChef KnifeCutting BoardFine Mesh StrainerMeasuring SpoonsTongsSpatulaClean Cloths
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Cook mussels until all shells open and flesh is opaque and firm, approximately 4-5 minutes. Verify doneness by checking that internal temperature reaches 145°F (63°C). Any shells that do not open during cooking should be discarded and not consumed.
Pro Tips
Technique
Be ruthless with your mussels before they touch the pot. Any shell that refuses to close when tapped, or any with a crack — discard it without hesitation. You're not being precious; you're being honest with your guests. The cold rinse and firm scrub are not optional; they are the promise you make before the cooking begins.
Substitution
If fresh dill is difficult to find, a small amount of fresh tarragon or chervil can step in, though the dish loses its distinctly Nordic voice. For the lemon juice, a splash of good white wine vinegar stirred in at the end provides a similar bright lift — it echoes the restraint without breaking the cream's silk.
Time Saver
The onion can be diced the night before and stored in cold water in the refrigerator. This bleaches some sharpness away, which actually suits the gentle nature of this dish perfectly. Drain and pat dry before using.
From the chef
Mussels already carry the sea with them, so the work here is restraint. Yellow onion softened in butter, heavy cream brought to a gentle simmer, and then the mussels added to open in their own brine while the pot stays covered. A squeeze of lemon lifts the broth the moment it comes off the heat. Dill goes in last so its freshness stays intact against the richness of the cream. Serve it immediately, in warm bowls, with something good to soak up what remains.
TagsSteamedSeafoodDillCream SauceLemonOne PotNordic
AllergensMilkMollusks
Source: generated · May 30, 2026