Danish Mussels

Directions

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.