fresh dill, chopped
red pepper flakes
( or more to taste)
fresh ground black pepper
dry white wine
( Scandinavian caraway-flavored liqueur)
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.