Not sure where I got this recipe but my notes say it's from the Chicago Tribune Magazine 12/7/97 (William Rice).
My Private Note
Units: US | Metric
- 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 white 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
- 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.
Browse Our Top Mussels Recipes
Nutritional Facts for Danish Mussels
Serving Size: 1 (399 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 380.0
- Calories from Fat 105
- Total Fat 11.6 g
- Saturated Fat 1.9 g
- Cholesterol 68.7 mg
- Sodium 1377.8 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 0.5 g
- Sugars 3.5 g
- Protein 27.6 g
The following items or measurements are not included:
red pepper flakes