Ingredients
-
1
-
1
-
2
-
6
-
1/2
-
2
-
2
-
1
-
2
-
1/3
-
-
-
-
-
Directions
Danish Mussels, Not sure where I got this recipe but my notes say it’s from the Chicago Tribune Magazine 12/7/97 (William Rice) , Not sure where I got this recipe but my notes say it’s from the Chicago Tribune Magazine 12/7/97 (William Rice)
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Steps
|
1
Done
|
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
Done
|
Bring Liquid to a Boil, Lower Heat and Simmer 10 Minutes. |
|
3
Done
|
Strain Into a Clean Pan. (if Desired, Recipe May Be Done Ahead to This Point. Refrigerate Broth and Mussels). |
|
4
Done
|
Rinse (do not Soak) Mussels and Remove Wire-Like Beards If Visible. |
|
5
Done
|
Add Salt and Aquavit to the Broth and Bring to a Boil. |
|
6
Done
|
Add the Mussels, Cover and Cook Over Medium-High Heat Until Shells Have Opened, 3 to 5 Minutes. |
|
7
Done
|
Remove Pan from Heat and Discard Mussels Whose Shells Remain Closed. |
|
8
Done
|
Remove Remaining Mussels from Their Shells and Discard Shells. |
|
9
Done
|
Mix Mayonnaise With Most of Remaining Dill (reserving Some For Garnish) and, If Desired, Aquavit to Taste. |
|
10
Done
|
Place Mayonnaise in a Small Bowl (or Spread on Toasted Bread). |
|
11
Done
|
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
Done
|
Transfer to a Platter, Garnish With Remaining Dill and Serve. |
