Fresh pasta with baked nettles

Our new series of seasonal getaways all started with a magnificent spring day by the fjords of Oslo. We explored the natural delicacies the sea had to offer - oysters, cockles, mussels and all sorts of wild growths that we could pick in the surrounding hills and forests, turning it into a meal together at the end of the eve.


Atlantic oysters with rhubarb and apple cider vinegar

Mussels with bread from Åpen Bakeri and wild garlic aioli

Fresh pasta with baked nettles, bacon and sage butter

Whipped cream with skjørost and rhubarb


how to open

Atlantic oysters with rhubarb and apple cider vinegar

Atlantic oysters with rhubarb, apple cider vinegar and a little honey, enjoyed with a glass of Christophe Mignon Meunier Extra Brut.

Open up the oysters with an oyster knife. Instead of using lemon, we used thinly sliced rhubarb pieces mixed with apple cider vinegar and honey to spice up the oysters.


Mussels with bread from Åpen Bakeri and wild garlic aioli

Mussels, steamed in salt water with garlic and white wine, together with a couple of slices of bread and aioli. You can add a lot of different herbs to aioli, but this time we chose to use wild garlic.


  • 3 garlic cloves
  • 1 egg yolk
  • Neutral oil, like sunflower oil
  • Water
  • Wild garlic

Crush the garlic in a mortar with a little oil until it becomes a paste. Whip the egg yolk into the paste and add carefully add oil, bit by bit. Adjust the consistency with water and add wild garlic to taste.


Fresh pasta

Fresh pasta with nettles, bacon, sage butter and steamed cockles. You don’t need a pasta machine to make fresh pasta. We made the dough on the spot, let it rest for a while and then rolled it. This together with cockles makes for a very tasty seafood dish. We used the water in which the mussels where cooked for both the pasta and the cockles to save time and energy, since the water is already hot and it tastes good!

  • 600g flour
  • 6 eggs
  • Sea salt

Place the flour in a mound on a surface and make a well in the center. Mix the eggs and pour the mixture into the well. Knead the dough until it becomes firm, and leave it to rest for about 15 minutes. You can leave it in plastic, as well as a towel. Afterwards you can take equal amounts of the dough and roll into small cylinders. Make sure they are all the same size, so they have the same cooking time. Add flour so they don’t stick to each other before cooking.

Baked nettles and bacon

Bake the nettles and bacon in butter until the nettles turns crisp – don’t let them dry up.

Sage butter

Slowly heat the butter with a couple of sage leaves until it turns brown.

Whipped cream with skjørost and rhubarb 

A very easy dessert – just layers of good stuff on top of each other. As a finishing touch you can put flowers on top – we used violets that were growing on the little hill next to the dinner table.

  • 1 cup cream
  • 2 tablespoons sugar
  • Organic skjørost
  • Rhubarb, cut in pieces

Whip the cream with a little sugar. Make layers in a small glass with the whipped cream, rhubarb pieces and skjørost.


Photographs by Svein G. Kjøde