Danish spring mussels with creamy horseradish dip.
Danish spring mussels are young mussels cultivated just below the water’s surface in the Danish Limfjord. The meat is wonderfully tender, and the shell is relatively thin, allowing the mussels to cook quickly. The horseradish adds a bit of spice to this young Dane.
Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!
