Danish Mussels

Vicki Butts (lazyme)


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


★★★★★ 1 vote

15 Min
15 Min
Stove Top


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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.

Printable Recipe Card

About Danish Mussels

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

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