Blue mussels (Mytilis edulis), fished in zone 27, Kattegatt.

Cooking methods:
Heat the mussels in a wide saucepan and add a little olive oil.
Lightly fry finely chopped yellow onion and garlic.
Put the mussels in and add a little white wine.
Salt and pepper.
Boil for 4-5 minutes.
Creamy moule: Add cream, crème fraîche and butter to taste.

Durability: 10 days