Danish Mussels Recipe

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Danish Mussels

Vicki Butts (lazyme)

By
@lazyme5909

From the Chicago Tribune Magazine 12/7/97 (William Rice).


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 medium
onion, chopped
1 bunch
fresh dill, chopped
2
bay leaves
6
shakes red pepper flakes, to taste
1/2 tsp
fresh ground black pepper
2 c
dry white wine
2 lb
mussels
1 tsp
salt
2 Tbsp
aquavit (scandinavian caraway-flavored liqueur)
1/3 c
mayonnaise
sandwich bread, as needed, toasted and crusts removed

Directions Step-By-Step

1
In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay leaves, red pepper flakes, pepper, wine and 3 cups water.
2
Bring liquid to a boil, lower heat and simmer 10 minutes.
3
Strain into a clean pan. (If desired, recipe may be done ahead to this point. Refrigerate broth and mussels).
4
Rinse (do not soak) mussels and remove wire-like beards if visible.
5
Add salt and aquavit to the broth and bring to a boil.
6
Add the mussels, cover and cook over medium-high heat until shells have opened, 3 to 5 minutes.
7
Remove pan from heat and discard mussels whose shells remain closed.
8
Remove remaining mussels from their shells and discard shells.
9
Mix mayonnaise with most of remaining dill (reserving some for garnish) and, if desired, aquavit to taste.
10
Place mayonnaise in a small bowl (or spread on toasted bread).
11
Place bowl on a plate and surround with the mussels, each one (or, depending on size, a pair) speared with a toothpick; or cut each slice of toast into 6 pieces and top each with a mussel.
12
Transfer to a platter, garnish with remaining dill and serve.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Scandinavian