Try this Danish Mussels recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (1175g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1481 | ||
Calories from Fat: 630 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 32.1g | ||
Cholesterol 289.1mg | 89 % | |
Sodium 3618.4mg | 125 % | |
Potassium 3090.8mg | 81 % | |
Total Carbohydrate 81.2g | 24 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 77.5g | ||
Protein 109.3g | 156 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1481
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