"cathyxyz" > wrote in message
oups.com...
> .... in no particular order....
>
> Pandora - the "artistic one"
> Bob (this one) taking on the whole world (and our friend Chung)
> Wayne B - posting all sorts of nice recipes and the occasional OT...
> Melba's Jammin' - well - just jammin' and holding the occasional "dead
> spread" review
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> Andy - the "joker"
> sf - being the voice of reason - well mostly....
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> modom - the pix man
> The two "dee's" - very nice gals
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> Nancy Young - very cool
> Margaret Suran - love her advice and stories
> Dan Abel - nice guy
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> Damsel - off-line at present, but "she'll be back"
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>
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>
> .... and anybody I forgot - you know who you are.
>
> Thanks for keeping me out of mischief and entertained
>
> OBFood:
>
> -= Exported from BigOven =-
>
> Danish Mussels
>
> Recipe By:
> Serving Size: 1
> Cuisine: Uncategorized
> Main Ingredient: Seafood-Other
> Categories: White wine, Wine, Onion, Mayo, Seafood, Appetizers
>
> -= Ingredients =-
> 1 Onion (Medium); Chopped
> 1 bunch Fresh Dill; Chopped
> 2 Bay Leaves
> 6 Red Pepper Flakes; (Or More
> 1/2 teaspoon Freshly Ground Black Pepper
> 2 cups Dry White Wine
> 2 pounds Mussels
> 1 teaspoon Salt
> 2 tablespoons Acuavit (Scandinavian
> 1/3 cup Mayonnaise
> Sandwich Bread As Needed;
>
> -= 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.
>
> Cheers
> Cathy(xyz)
>

Cath, thanks for this recipe! It sounds wonderful and I adore mussels - on
men and in shells!

kili <g>