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Ingredients Jump to Instructions ↓

  1. 4 cups mussels

  2. 2 tablespoons extra virgin olive oil

  3. 2 tablespoons yellow onions , chopped

  4. 2 tablespoons garlic , chopped

  5. 2 tablespoons Pernod or 2 tablespoons other licorice liqueur

  6. 1 tablespoon fresh basil , chopped

  7. 1/2 lemon , juice and pulp of

  8. 1/4 cup real butter

  9. 2 tablespoons yellow onions , minced

  10. 2 tablespoons garlic , minced

  11. 1/3 cup fresh lemon juice

  12. 2 tablespoons dry white wine kosher salt white pepper , to taste

  13. 2 tablespoons cold butter

Instructions Jump to Ingredients ↑

  1. Mussels:.

  2. Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.

  3. Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.

  4. Add onion and garlic; toss to mix; cook, covered, for 1 minute.

  5. Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.

  6. Discard any mussels that did not open. Serve in deep bowl.

  7. Lemon Butter Sauce:.

  8. Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.

  9. Sauté onion and garlic in 2 tbs of the clarified butter until transparent.

  10. Stir in lemon juice and white wine and season with salt and pepper.

  11. Simmer 2-3 minutes to reduce liquid.

  12. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted. ?

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