in Bianco like
Prep. Time: 0:30
2 Tbls. extra virgin olive oil
2 Tbls. chopped yellow onion
2 Tbls. chopped garlic
2 Tbls. Pernod OR other anise/licorice flavored liqueur
1 Tbls. chopped fresh basil
1/2 lemon - juice of
3/4 cup Lemon Butter Sauce (see recipe, below)
-Soak mussels in cold water for 8 minutes; scrub
with a stiff brush; remove beard with a sharp knife; rinse mussels again in
-Heat oil in a 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
-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.
-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 sediment.
-Sauté onion and garlic in 2 Tbls. of the clarified
butter until transparent.
-Stir in lemon juice and white wine and season salt and
-Simmer 2-3 minutes to reduce liquid.
-Remove from heat and swirl in cold butter until sauce is smooth and
butter is melted.
Make It A Meal: Serve with
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