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Receta Danish Mussels
by Global Cookbook

Danish Mussels
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Ingredientes

  • 1 x Onion (Medium), Minced
  • 1 bn Fresh Dill, Minced
  • 2 x Bay Leaves
  • 6 x Red Pepper Flakes, (Or possibly More To Taste)
  • 1/2 tsp Freshly Grnd Black Pepper
  • 2 c. Dry White Wine
  • 2 lb Mussels
  • 1 tsp Salt
  • 2 Tbsp. Acuavit (Scandinavian Caraway-Flavored, Liquor)
  • 1/3 c. Mayonnaise Sandwich Bread As Needed, Toasted And Crust Removed

Direcciones

  1. In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay leaves, red pepper flakes, pepper, wine and 3 c. water. Bring liquid to a boil, lower heat and simmer 10 min. Strain into a clean pan. (If you like, recipe may be done ahead to this point. Chill broth and mussels)
  2. Rinse (don't soak) mussels and remove wirelike beards if visible. Add in salt and aquavit to the broth and bring to a boil. Add in the mussels, cover and cook over medium-high heat till shells have opened, 3 to 5 min.
  3. Remove pan from heat and throw away mussels whose shells remain closed.
  4. Remove remaining mussels from their shells and throw away shells.
  5. Mix mayonnaise with most of remaining dill (reserving some for garnish)
  6. and, if you like, aquavit to taste. Place mayonnaise in a small bowl (or possibly spread on toasted bread). Place bowl on a plate and surround with the mussels, each one (or possibly, depending on size, a pair) speared with a toothpick; or possibly cut each slice of toast into 6 pcs and top each with a mussel.
  7. Transfer to a platter, garnish with remaining dill and serve.