Jumping fish

Danish mussels with dill and aquavit

  • 4 persons
  • cooking time: 30 minuten
  • difficulty

Ingredients

  • 1 tablespoon oil
  • 2 fresh bay leaves
  • 1/4 tsp. dried chili flakes
  • 1 tsp. caraway seeds
  • 1 onion, finely chopped
  • 1 bunch of dill, coarsely chopped
  • 4 sprigs of flat parsley, coarsely chopped
  • 1 dl dry white wine
  • 5 tbsp aqauvit
  • salt and freshly ground black pepper
  • 53-ounce of mussels
  • For the DILLEMAYONAISE:
  • 2 egg yolks
  • 1 teasel. dijon mustard
  • salt and balck pepper
  • 1 tsp. red wine vinegar
  • 1 cup extra virgin olive oil
  • juice of 1/2 lemon
  • a handful of dill, finely chopped

How to prepare

Aquavit is a colourless Danish liquor that is often drunk with fish, shellfish and crustaceans. It is flavored with caraway seeds and has as strong a taste as the French pastis and Greek ouzo. The fresh dill and caraway seeds are a good counterbalance to the full flavor of the mussels.

Preparation

  • 1 Heat the oil in a large pan on medium to high heat. Put in the bay leaf, chili flakes and caraway seeds and braise them for 1 minute until the aroma is released. Put the onion in the pan and braise it over low heat for 5 minutes.
  • 2 Put half of the dill and parsley with the wine in the pan and bring the liquid to the boil.
  • 3 Put a pinch of salt, some pepper and the aquavit in a large pan of water. Add the mussels and cook them covered over medium heat for 3-5 minutes until the shells are open.
  • 4 Meanwhile, make the dillemayonaise. Put the egg yolks in a bowl with the mustard, salt and vinegar. Stir well with a wooden spoon. While stirring, add the oil drop by drop until the garlic-yolk mixture binds. Then add the rest of the oil, stirring continuously, gradually until a thick emulsion is formed. Stir in the lemon juice and the remaining chopped dill. Season the mayonnaise to taste with salt and pepper.
  • 5 Remove the mussels from the heat and discard closed shells. Garnish the dish with a handful of dill and the remaining parsley and serve with the dillemayonaise.