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.
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!
AMAZING, ROMANTIC, OMG Everyone should try this recipe! What a great way to celebrate any special occasion, Valentines Day, Anniversary or just being with the one (s) you love. You gotta love them though or you will NOT share ANY! IT is THAT good! This sauce would be really amazing on pasta and was so delish I was slurping it up like mad! Next time I think I will double it- just bc it was so amazing! There was plenty there for the mussels and the tons of bread I dipped into it! BUT MAN OH MAN the sauce is SOO GOOOD! You just want more and more! I used a pint- 16 oz- of home grown home canned tomatoes - instead of the 14 oz but that was the only thing I did differently. DEFINITELY add the liquor- it really adds to this dish! The tomatoes and garlic and onions ~ oh my! The only flaw in this dish is that I couldnt get enough of it- even tho I HURT myself I ate so much- it is so outstanding you just want MORE! Superior, Amazing, Outstanding, ooo somebody get me a Thesaurus! I could go on and on! Thanks for sharing this fantastic recipe Cheryl! you should be very proud to call it yours! This is so "lick the bowl good!" I will be making this again and again!
These are absolutely delicious mussels. I made two changes--one minor--I used ouzo instead of Sambucca, so less sweet and less syrupy, and one larger change--I add an entire can (14 ounces) of organic tomatoes, chopped with their juice. In part, the additional tomato replaced the sweetness lost with the Sambucca, However, it also corrected what I view as the only flaw in this fabulous dish--not enough liquid to provide a backdrop for the mussels. I also added a good hit of fresh ground pepper and a bit of coarse sea salt. I used two pounds of mussels (didn't count them)and the resulting dish was two very generous servings. It is mandatory that you serve this with bread for mopping up every bit of the sauce and onion and garlic (and tomato). Thanks, Cheryl! Truly superior.
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.
These don't taste anything like the ones we frequently enjoy at Bonefish. Way too much lemon. Back to the drawing board I say.
This is phenomenal, and phenomenally easy to prepare. It tastes exactly like the dish they reference, with one change - instead of 1/3 CUP of lemon juice for the lemon butter, we used 3 tablespoons. The former left the sauce way to lemony for our tastes.
I made this for Valentine's Day. We have been staying at a hotel, so I had to substitute some ingredients and leave some out, but it was still awesome. I used cooking wine instead of regular and left out the Pernod. I also had to use the "fresh herbs" that come in a tube and tomato puree since my husband will not eat tomatoes. The left-overs were good heated under the broiler.
I didn't add the tomatoes as a personal prefence but oh boy, oh boy was this good. The sambuca adds a heavenly flavor!!
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!