Recipe 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.
Top Review by 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.
- 3 dozen fresh prince edward mussels (about 2 pounds)
- 113.39 g chopped yellow onions
- 56.69 g chopped garlic
- 396.89 g chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
- fresh basil
- 56.69 g sambuca romana or 56.69 g ouzo or 56.69 g Pernod
- 1 lemon, juice of
- parsley, garnish
Lemon Butter Sauce (use 3/4 cup)
- 59.14 ml real butter
- 29.58 ml minced yellow onions
- 29.58 ml minced garlic
- 78.07 ml fresh lemon juice
- 29.58 ml dry white wine
- kosher salt or sea salt
- white pepper, to taste
- 29.58 ml cold butter
Directions See How It's Made
- 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.
- Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
- 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.
- Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
- Lemon Butter Sauce.
- 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.
- Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
- Stir in lemon juice and white wine and season with salt and pepper.
- Simmer 2-3 minutes to reduce liquid.
- Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.