Cod, Mussels and Lovage

Cod, Mussels and Lovage

Serves 4


  • 800g cod loin with skin
  • 1 tbsp cooking oil
  • 1kg blue mussels
  • 3 shallots
  • 3 cloves of garlic
  • 5 leaves of lovage
  • 1 tbsp butter + 50g for the sauce
  • 200 ml dry white wine
  • ½ tsp salt
  • 4 spring onions
  • 1 liter fresh spinach
  • ½ clove garlic
  • Pinch of salt

How to do it

  1. Cut the cod in big serving sizes.
  2. Brush the skin with oil and season with salt.
  3. Place the cod on a hot barbeque, skin down, and cook 3-4 minutes on each side or until done.
  4. Cut the spring onion in half, season with salt and grill these as well.
  5. Peel and chop the shallots and garlic.
  6. Heat up a pot and cook the onions and the garlic in butter for 30 seconds.
  7. Add salt, lovage, blue mussels and finally, the white wine.
  8. Put a lid on the pot and cook for 5-6 minutes at high heat until the mussels open up.
  9. Stir around in the pot one or two times during this cooking process.
  10. Save the cooked mussels for serving and pass the broth through a fine strainer.
  11. Reduce the broth a little and mix it in a blender with 50 g butter to a foamy sauce. Season it with salt.
  12. In a hot frying pan, quickly cook the spinach in butter with a small amount of garlic.
  13. Season it with salt.


This recipe was made as part of the Åland – Part 2 episode.