Mussels in White Wine Sauce

READY IN: 50mins
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.

Ingredients Nutrition

Directions

  1. ----LemonButter Sauce----.
  2. To clarify butter: melt ½ stick butter over low heat.
  3. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
  4. Skim the clear (clarified) butter from the top and discard sediment.
  5. (This can be done ahead.) To make sauce: Heat clarified butter, add onion and garlic and sauté until transparent.
  6. Add lemon juice and white wine and season to taste with salt and pepper.
  7. Simmer 2 to 3 minutes to reduce liquid.
  8. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
  9. ----Mussels----.
  10. 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.
  11. Rinse mussels again in cold water.
  12. Heat olive oil in a 10-inch skillet; add mussels.
  13. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
  14. Remove top and add onion and garlic and toss.
  15. Cover pan again and cook for 1 minute.
  16. Remove top and add Pernod, basil, lemon juice and lemon butter sauce.
  17. Return to heat for 30 to 45 seconds with top off skillet.
  18. Discard any mussels that did not open.
  19. Serve in a deep bowl.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a