danish mussels

How To Make danish mussels

• 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.
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