Clam stew “Oslo” with mussels and shrimps.
Strawberries and cream. Cold pilsner. Freshly cooked shrimps with mayonnaise and loaf. Mussels in white wine. This is the taste of summer Oslo. For this recipe I have combined shrimps and mussels with fish in a delicious seafood stew.
It is summer – the night is hot
My skin looks like polka dots.
At Katten beach the temperature is twenty
and the girls of Oslo are salty and flirty.
Have an ice cream in the Frogner Park
while your are wating for her from Denmark.
Nothing feels like Oslo in the summer
I doubt no one can be as happy as the ones
left in Oslo without any other duties
than watering the neighbour’s flowers
Come and drop your anchors.
It is summer – evenings are sultry
Sleep on the balcony or stay awake.
Bicycle to the woods, to Sognsvann lake
The cars have vanished like snowflakes.
Nothing feels like Oslo in the summer
when all the stressed-out people
have gone to Mallorca or Crete
and you can follow your own heart-beat.
It is summer – days are hot
We are having a good time except those
complaining the lack of potatoes
But I am enjoying cold beer with my amigos.
“Bysommer” by the singer-songwriter Lillebjørn Nilsen. My translation from Norwegian.
Lille Herbern is one of numerous islands in Oslo. At the island there is a restaurant like no other restaurants.
Cat with her own kingdom.
Resturant “Sult” has the greatest fjord views.
View to the Oslo Fjord.
Enjoying the summer while boats are passing by.
Sunglasses and soon mussels!
Clam stew “Oslo”.
Do serve with crusty bread to mop of the juices.
Clam stew “Oslo”
When making the stew, the same rule applies as for wok. Be sure to have all ingredients prepared before you start cooking to make sure they are not overcooked.
1 kg mussels
400 g shrimps (deepwater prawn)
500 g fish fillet (e.g. salmon, cod or mackerel)
4 garlic cloves
a big handful of flat-leaf parsley
100 ml olive oil
200 ml white wine
1 can crushed tomatoes
salt and pepper
crusty bread
1. Rinse the clams well. Pull off the beards using a small knife and scrape off any barnacles attached to the shells. If any mussels are open, tap them sharply against the side of the sink with a knife. If they don’t close, discard them – they are not edible. Rinse the mussels again in fresh cold water and drain in a colander.
2. Peel half the shrimps, except the largest ones. Cut the fish fillet in chunks.
3. Finely chop the garlic and the parsley stalks. Leave the parsley leaves to the side.
4. Set a large pan over a high heat and bring the wine to boil. Add the clams and cover tightly with a lid. Cook the mussels for 3–4 minutes, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Remove clams that have not opened. Drain the clams in a colander and keep the juice.
5. Add the olive oil to a wide frying pan and gently fry the garlic and parsley stalks for 5 minutes. Increase the temperature, add the clam juice and cook for another 5 minutes. Add the tomatoes and cook for 5 minutes. Taste and adjust the seasoning.
6. Add the fish and cook for 2 minutes. Now add the clams and the unpeeled shrimps and cook for 30 seconds. Remove the pan from the heat and add the peeled shrimps. Scatter with chopped parsley leaves, and serve with crusty bread to mop up the sauce.
Serve the stew with a lovely summer dessert
Strawberry pavlova with yogurt
Strawberries with meringue
Danish berry pudding with cream (rødgrød med fløde)