Danish Mussels Recipes

Steps:

• 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.