Ingredients
- 4 Cups Mussels
- 2 tbsp. extra virgin oil
- 2 tbsp. chopped yellow onion
- 2 tbsp. chopped garlic
- 2 tbs, Pernod or other anise flavored liqueur
- 1 tbsp. chopped fresh basil
- LEMON BUTTER SAUCE
- 1/4 cup real butter
- 2 tbsp. minced yellow onion
- 2 tbsp. minced garlic
- 1/3 cup fresh lemon juice
- 2 tbsp. dry white wine
- 1/2 lemon juiced
- Kosher salt and white pepper to taste
- 2 tbsp. cold butter
Preparation
Step 1
Soak mussels in cold water for 8 minutes; scrub with a stiff brush, remove beard with sharp knife, rinse mussels again in cold water. Heat oil in skillet; add mussels; cover and cook until shells begin to open about 2 minutes. Add onion and garlic toss to mix cook covered for 1 minute. Add Pernod, basil lemon juice and lemon butter sauce cook for 45 seconds. Discard any mussels that did not open. Serve in a deep bowl.
FOR LEMON BUTTER Melt butter over low heat; remoe from heat and let stand until the milk solids settle to the bottom; skim the clear butter from top, discard sediment. Saute onion and garlic in 2 tbsp. of the clarified butter until transparent. Stir in lemon juice and white wine and season with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.