Mussels Josephine

Submitted by ncmysteryshopper

"This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 2-4

ingredients

• 3 dozen fresh prince edward mussels (about 2 pounds)
• 4 ounces chopped yellow onions
• 2 ounces chopped garlic
• 14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
• fresh basil
• 2 2 ounces ouzo or 2 ounces Pernod
• 1⁄2 lemon, juice of
• parsley, garnish

• Lemon Butter Sauce (use 3/4 cup)

• 1⁄4 cup real butter
• 2 tablespoons minced yellow onions
• 2 tablespoons minced garlic
• 1⁄3 cup fresh lemon juice
• 2 tablespoons dry white wine
• kosher salt or sea salt
• white pepper, to taste
• 2 tablespoons cold butter

directions

1. Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.
2. Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
3. Add 2 ounces of sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.
4. Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
5. Lemon Butter Sauce.
6. 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 the sediment.
7. Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
8. Stir in lemon juice and white wine and season with salt and pepper.
9. Simmer 2-3 minutes to reduce liquid.
10. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Reviews

[susanhopebell]

This recipe would have worked if it weren't for the amount of sambuca called for. I used exactly 2 ounces and it came out entirely too sweet. Perhaps pernod is a less sweet liqueur. If you use sambuca 1 1/2 tablespoon will be sufficient.

 

[kylelee1]

If you like Bonefish's Mussels Josephine you should really try this recipe. My wife and I think its the exact recipe. I used a tiny airline size bottle of Sambuca instead of buying a regular bottle.

 

[thefishingal]

I made this last night and my husband said they tasted just like the recipe from the restaurant which is also our favorite place to eat. We did replace the sambuca with anisette. When we were dining at the restaurant I asked the waitress what that fabulous taste in the dish was. She asked the cook who told us it was Bols Anisette. We could not find that specific brand so we used another brand. Anyway, the recipe was wonderful. Will try the bang bang shrimp tonight. Thanks!

 

[Kathleen_Constance]

This was very good! I made one change - I mixed all the ingredients in the pan first, including my pre-made lemon butter, cooked it down a wee bit, then added the mussels, tossing them in the juices. I then clamped the lid on it and let the mussels cook until they opened. At the last minute I sprinkled some chopped fresh cilantro over it all, gave the mussels a final toss, and spooned them and the sauce over plates of fettucine pasta. I found the dish was missing a bit of zing, so next time I might add a few hot pepper flakes, or a teeny spoon of chili paste. Otherwise, it was yummy! Thanks for posting!

 

[n.quattrone]

We enjoyed this dish. The sambucca adds just the right sweetness to the sauce. I served over linguine and used the butter sauce for dipping crusty bread. Very easy & quick. NEQ