Prep 15 mins
Cook 15 mins
Not sure where I got this recipe but my notes say it's from the Chicago Tribune Magazine 12/7/97 (William Rice).
- 1 medium onion, chopped
- 1 bunch fresh dill, chopped
- 2 bay leaves
- 6 red pepper flakes (or more to taste)
- 2.46 ml fresh ground black pepper
- 473.18 ml dry white wine
- 907.18 g mussels
- 4.92 ml salt
- 29.58 ml aquavit (Scandinavian caraway-flavored liqueur)
- 78.07 ml mayonnaise
- sandwich bread, as needed toasted and crusts removed
- In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay leaves, red pepper flakes, pepper, wine and 3 cups water.
- Bring liquid to a boil, lower heat and simmer 10 minutes.
- Strain into a clean pan. (If desired, recipe may be done ahead to this point. Refrigerate broth and mussels).
- Rinse (do not soak) mussels and remove wire-like beards if visible.
- Add salt and aquavit to the broth and bring to a boil.
- Add the mussels, cover and cook over medium-high heat until shells have opened, 3 to 5 minutes.
- Remove pan from heat and discard mussels whose shells remain closed.
- Remove remaining mussels from their shells and discard shells.
- Mix mayonnaise with most of remaining dill (reserving some for garnish) and, if desired, aquavit to taste.
- Place mayonnaise in a small bowl (or spread on toasted bread).
- 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.
- Transfer to a platter, garnish with remaining dill and serve.