Danish Mussels

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 bunch fresh dill, chopped
• 2 bay leaves
• 6 red pepper flakes (or more to taste)
• 1/2 teaspoon fresh ground black pepper
• 2 cups dry wine
• 2 lbs mussels
• 1 teaspoon salt
• 2 tablespoons aquavit (scandinavian caraway-flavored liqueur)
• 1/3 cup mayonnaise
• sandwich bread, as needed toasted and crusts removed

Recipe

• 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.