Mussels with dill & anchovy
Where simplicity and deliciousness meet…
Ingredients
- 2 kg fresh mussels
- 2 tins of anchovies in olive oil
- 100 gr butter
- 15 gr fresh dill
- 1 baguette
Instructions
- Melt the butter over low heat in a large pot. Add the anchovies and let them sit on low heat for about 15 minutes, until the anchovies have also melted into the butter.
- Rinse and sort the mussels. Discard any that don’t close when you wash them.
- Add the good mussels to the pan with the butter and anchovies. Turn the heat up slightly (to medium), cover with a lid, and let them steam for 10 minutes.
- Finely chop the dill and add it to the pan once all the mussels have opened. Discard any mussels that stayed closed — they’re not good.
- Slice your baguette.
- Scoop the mussels into a serving bowl and pour the cooking liquid into a small bowl or jug to use as a dipping sauce for the baguette.
