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Ingredients
- 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
Directions
- 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.
- Remove remaining mussels from their shells and throw away shells.
- 4. Mix mayonnaise with most of remaining dill (reserving some for garnish)
- 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.
- Transfer to a platter, garnish with remaining dill and serve.
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