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Serves : 2
Prep. Time : 0:30
4 cups mussels
2 Tbls. extra virgin olive oil
2 Tbls. chopped yellow onion
2 Tbls. chopped garlic
2 Tbls. Pernod OR other anise/licorice flavored liquer
1 Tbls. chopped fresh basil
1/2 lemon - juice of
3/4 cup Lemon Butter Sauce (see 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
1/4 cup real butter
2 Tbls. minced yellow onion
2 Tbls. minced garlic
1/3 cup fresh lemon juice
2 Tbls. dry white wine
Kosher salt and white pepper - to taste
2 Tbls. cold butter
-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.
-Saute 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.