Recipe by Mille®
Source: San Antonio Express News. The sauce is out of this world
Top Review by rockyp
Great meal! Simple to put together in less time than estimated in the recipe. I followed a Belgian approach to mussels by substituting the onions with leeks and I added a little diced red pepper to give the plate some color. I served it with plenty of French bread to wipe up the scrumptious leftover sauce and a good Ontario Chardonnay.
- 4 cups live mussels
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped yellow onions
- 2 tablespoons chopped garlic
- 2 tablespoons Pernod (licorice-flavored liqueur from France)
- 1 -2 tablespoon chopped fresh basil
- 1⁄2 lemon, juice of
- 3⁄4 cup lemon butter sauce
Lemon Butter Sauce
- 2 tablespoons clarified butter (you'll need about ½ stick butter; directions follow)
- 2 tablespoons finely chopped yellow onions
- 2 tablespoons finely chopped garlic
- 6 tablespoons fresh lemon juice
- 2 tablespoons dry white wine
- kosher salt
- white pepper
- 2 tablespoons cold butter
Directions See How It's Made
- ----LemonButter Sauce----.
- To clarify butter: melt ½ stick butter over low heat.
- When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
- Skim the clear (clarified) butter from the top and discard sediment.
- (This can be done ahead.) To make sauce: Heat clarified butter, add onion and garlic and sauté until transparent.
- Add lemon juice and white wine and season to taste with salt and pepper.
- Simmer 2 to 3 minutes to reduce liquid.
- Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
- Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove"beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
- Rinse mussels again in cold water.
- Heat olive oil in a 10-inch skillet; add mussels.
- Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
- Remove top and add onion and garlic and toss.
- Cover pan again and cook for 1 minute.
- Remove top and add Pernod, basil, lemon juice and lemon butter sauce.
- Return to heat for 30 to 45 seconds with top off skillet.
- Discard any mussels that did not open.
- Serve in a deep bowl.