Vicki Butts (lazyme)
- 1 medium
- onion, chopped
- 1 bunch
- fresh dill, chopped
- bay leaves
- shakes red pepper flakes, to taste
- 1/2 tsp
- fresh ground black pepper
- 2 c
- dry white wine
- 2 lb
- 1 tsp
- 2 Tbsp
- aquavit (scandinavian caraway-flavored liqueur)
- 1/3 c
- sandwich bread, as needed, toasted and crusts removed
How to Make Danish Mussels
- 1In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay leaves, red pepper flakes, pepper, wine and 3 cups water.
- 2Bring liquid to a boil, lower heat and simmer 10 minutes.
- 3Strain into a clean pan. (If desired, recipe may be done ahead to this point. Refrigerate broth and mussels).
- 4Rinse (do not soak) mussels and remove wire-like beards if visible.
- 5Add salt and aquavit to the broth and bring to a boil.
- 6Add the mussels, cover and cook over medium-high heat until shells have opened, 3 to 5 minutes.
- 7Remove pan from heat and discard mussels whose shells remain closed.
- 8Remove remaining mussels from their shells and discard shells.
- 9Mix mayonnaise with most of remaining dill (reserving some for garnish) and, if desired, aquavit to taste.
- 10Place mayonnaise in a small bowl (or spread on toasted bread).
- 11Place 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.
- 12Transfer to a platter, garnish with remaining dill and serve.