- Lemon Butter Sauce:
- 1 tbs. fresh, chopped garlic
- 1 tbs. fresh chopped shallots
- 2 tbs. white wine (preferably Chablis)
- 3 tbs. fresh lemon juice
- 1/2 lb. cold unsalted butter
- 1 pinch salt
- 3 dozen fresh mussels
- 1-3/4 cups chopped tomatoes
- 1/4 cup licorice flavored liquor
- 1/2 cup chopped yellow onion
- Fresh basil
- 1/2 lemon, juice
- 1/4 cup chopped garlic
- Parsley for garnish
•Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
•Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
•Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
•Make the Lemon Butter Sauce in a separate sauce pan.
•Coat a hot skillet with melted butter.
•Add mussels to skillet and cover.
•The mussels are done when they open. (About 1-2 minutes)
•Add the chopped onions, garlic and tomatoes along with the liquor.
•Let the alcohol cook off. The add fresh basil, lemon juice and lemon butter sauce to the pan.
•Throw away any mussels that did not open.
•Serve in a large bowl topped with fresh chopped parsley.