Mussels in White Wine Sauce
"Source: San Antonio Express News. The sauce is out of this world"
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 946.36 ml live mussels
- 29.58 ml extra virgin olive oil
- 29.58 ml chopped yellow onions
- 29.58 ml chopped garlic
- 29.58 ml Pernod (licorice-flavored liqueur from France)
- 14.79-29.58 ml chopped fresh basil
- 1 lemon, juice of
- 177.44 ml lemon butter sauce
-
Lemon Butter Sauce
- 29.58 ml clarified butter (you'll need about ½ stick butter; directions follow)
- 29.58 ml finely chopped yellow onions
- 29.58 ml finely chopped garlic
- 88.74 ml fresh lemon juice
- 29.58 ml dry white wine
- kosher salt
- white pepper
- 29.58 ml cold butter
directions
- ----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.
- ----Mussels----.
- 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.
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Reviews
-
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. -
The use of so much fresh lemon juice and the lemon butter sauce really over-powers the whole dish. Pernod can add such a wonderful flavor to a mussel preparation and with the lemon juice, you couldn't even taste the Pernod. It had a great amount of garlic, which we love, and all other ingredients were very good. I doubled the recipe because we love mussels, but I really don't think that had any bearing on the end results. I will prepare this again, but definately cut the lemon at least in half in all preparation of the recipe. I will let you know how it turns out!! Amazingly, I found this recipe also listed as a Copy Cat recipe (on another recipe web site) for a mussel's appetizer served at Carraba's (which my husband and I absolutely LOVE)and it isn't even anywhere close or in the ball park of that oustanding preparation that they do. If anyone has that recipe, PLEASE, PLEASE, PLEASE post!!!!
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We LOVE mussels and eat them often. After reading the reviews I did drastically cut down on the amount of lemon. I also added fresh tomatoes and used red onion instead of yellow onions. These were really good and we sopped up every last bit of juice with french bread. If anyone can find a copy-cat recipe of Bonefish's Mussles please POST, POST, Post! (Bonefish is an Outback concept like Carrabas and Cheeseburger in Paradise)
Tweaks
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We LOVE mussels and eat them often. After reading the reviews I did drastically cut down on the amount of lemon. I also added fresh tomatoes and used red onion instead of yellow onions. These were really good and we sopped up every last bit of juice with french bread. If anyone can find a copy-cat recipe of Bonefish's Mussles please POST, POST, Post! (Bonefish is an Outback concept like Carrabas and Cheeseburger in Paradise)
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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.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
