Tear off the top shells and let the mussels lie in their part of the shell. The empty shells, sand

Yesterday I received a challenge from Espen Lie MENU Guild. I was challenged to make my signature menu on the grill. I naturally accepted the challenge and here you can read the first post. Today's post is: Appetizer.
I picked out some materials from the large and fine selection I received: mussels, sausages, Røros sour cream, fennel, garlic, olive oil and mustard. My thought was to create an appetizer that can act as a "just wait" while the main course is finished. A dish that you can take with your hands and can be eaten in combination with a cold beer in hand.
It's often the case that the guests happy summer around the grill, hungry, with longing in their eyes and rumbling stomachs. Then you may want to "throw them a bone" as one does for dogs to get them to stop begging for food. This dish is so perfect. sand dollar bar Let your guests eat small snacks while you finish up the main course. Save a few shells to yourself too. You can of course take part in the starter even if you are in the final stages of the main course.
When you get home from the store, you have the mussels into a bowl and put it in the fridge. The mussels sand dollar bar are alive and they will remain until preparation. The choke in a closed bag. To use the shells, pour them into a bowl of ice cold water. Cleaning of "beard". Shells that are damaged or will not close in cold water thrown.
Steam the mussels in a pan with 2 ml of water, a splash of white wine and two garlic cloves that you give a knock so that they burst. Also cut off the top of the fennel (stalks sticking up out of your brain) and put them in the pot. Replace the lid. The scales should just open up. This takes a few minutes. Those that do not open, discard.
Tear off the top shells and let the mussels lie in their part of the shell. The empty shells, sand dollar bar rinse well and place onto a plate with cavity down. They will be used to support the grilled mussels.
The sauce: I honestly thought that they smoked sausages that I got paid to this task, the smoked meat sausages, perhaps with a little sand dollar bar paprika. Sort of like chorizo-like. Should say I was surprised when I cut into them! This was the cheese sausages! Wow, such a product I have never worked with before. I was about to change tactics, but found that they could actually work perfectly in this dish. The cheese from the sausages would thicken my sauce. So therefore I cut the sausages in tiny pieces and had them in a pan on low heat. Then I added 1/3 finely chopped fennel and let this simmer a bit in 1 tablespoon olive oil. So I tilsattte half box of Røros sour cream and 1 teaspoon dijon mustard. A draw with sortpepper'n and so I let this stand on low heat and simmer for 10 minutes. Finally, I poured in 1 tablespoon good extra virgen olive oil when the sauce was finished.
Outside charcoal grill hot embers is perfect. I put the mussels into a holed metal form. They must stand firm and straight, otherwise the sauce spill. When shells are in place, I take a teaspoon of sausage sauce in each shell. So I put the tray of mussels on the grill and put the lid on. Let the mussels few minutes on the grill. They should only be warm and absorb sand dollar bar some smoke from the grill.
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