Danish Mussels

1. 1

   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. 2

   Bring liquid to a boil, lower heat and simmer 10 minutes.

3. 3

   Strain into a clean pan. (If desired, recipe may be done ahead to this point. Refrigerate broth and mussels).

4. 4

   Rinse (do not soak) mussels and remove wire-like beards if visible.

5. 5

   Add salt and aquavit to the broth and bring to a boil.

6. 6

   Add the mussels, cover and cook over medium-high heat until shells have opened, 3 to 5 minutes.

7. 7

   Remove pan from heat and discard mussels whose shells remain closed.

8. 8

   Remove remaining mussels from their shells and discard shells.

9. 9

   Mix mayonnaise with most of remaining dill (reserving some for garnish) and, if desired, aquavit to taste.

10. 10

    Place mayonnaise in a small bowl (or spread on toasted bread).

11. 11

    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. 12

    Transfer to a platter, garnish with remaining dill and serve.

* Per serving · 4 servings · Values may vary.