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Add a little zip to sweet, briny mussels with freshly grated horseradish.

Nordic cuisine is hot — we don’t need to tell you that. With several of the world’s best chefs hailing from northern Europe, this is the food you should be cooking now. Renowned culinarian, recipient of countless food and media awards and founding editor of Gastronomica: The Journal of Food and Culture Darra Goldstein’s latest work is a comprehensive collection of recipes from all over Scandinavia. Take it from her: You can do this (and definitely should), beginning with mussels.

Reprinted with permission from Fire and Ice: Classic Nordic Cooking