Name: Danish Mussels
Ingredients: 1 Onion (Medium); Chopped; 1 bn Fresh Dill; Chopped; 2 Bay Leaves; 6 Red Pepper Flakes; (Or More To Taste); 1/2 ts Freshly Ground Black Pepper; 2 c Dry White Wine; 2 lb Mussels; 1 ts Salt; 2 tb Acuavit (Scandinavian Caraway-Flavored; Liquor); 1/3 c Mayonnaise; Sandwich Bread As Needed; Toasted And Crust Removed

Do you struggle with the sin of bitterness? Why don’t you ask yourself these questions: Do you possess a critical or cynical attitude? Do you find pleasure speaking negatively of anybody in particular? Do you try to get others to dislike someone and take your side? Do you have any feelings of anger or malice toward another person in particular? Do you resent someone? Do you experience outbursts of anger? Have others said that you unpleasant to be around? Is there someone you simply refuse to forgive? Is there anyone you will not reconcile with? Is there a certain name that you just can’t stand hearing?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Danish	Appetizers, Seafood	1	Servings

INGREDIENTS

1		Onion (Medium); Chopped
1	bn	Fresh Dill; Chopped
2		Bay Leaves
6		Red Pepper Flakes; (Or More To Taste)
1/2	ts	Freshly Ground Black Pepper
2	c	Dry White Wine
2	lb	Mussels
1	ts	Salt
2	tb	Acuavit (Scandinavian Caraway-Flavored; Liquor)
1/3	c	Mayonnaise
		Sandwich Bread As Needed; Toasted And Crust Removed

INSTRUCTIONS

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. Bring liquid to a
boil, lower heat and simmer 10 minutes. Strain into a clean pan. (If
desired, recipe may be done ahead to this point. Refrigerate broth and
mussels)
2. Rinse (do not soak) mussels and remove wirelike beards if visible. Add
salt and aquavit to the broth and bring to a boil. Add the mussels, cover
and cook over medium-high heat until shells have opened, 3 to 5 minutes.
3. Remove pan from heat and discard mussels whose shells remain closed.
Remove remaining mussels from their shells and discard shells.
4. Mix mayonnaise with most of remaining dill (reserving some for garnish)
and, if desired, aquavit to taste. Place mayonnaise in a small bowl (or
spread on toasted bread). 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.
Transfer to a platter, garnish with remaining dill and serve.
Recipe by: Chicago Tribune Magazine 12/7/97 (William Rice)
Posted to MC-Recipe Digest V1 #1027 by Carriej999 <Carriej999@aol.com> on
Jan 21, 1998

A Message from our Provider:

“Don’t confuse God’s patience with his final response”