Ingredients
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4 cups mussels
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2 tablespoons extra virgin olive oil
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2 tablespoons garlic, chopped
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2 tablespoons Pernod or 2 tablespoons other licorice liqueur
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1 tablespoon fresh basil, chopped
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1/2 lemon, juice and pulp of
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2 tablespoons yellow onions, minced
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2 tablespoons garlic, minced
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1/3 cup fresh lemon juice
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2 tablespoons dry white wine
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kosher salt
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white pepper, to taste
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2 tablespoons yellow onions, chopped
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1/4 cup real butter
Instructions
- Mussels:
- Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
- Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 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 deep bowl.
- Lemon Butter Sauce:
- 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.
- Sauté onion and garlic in 2 tbs 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.