Mussels in White Wine Sauce
photo by Mamas Kitchen Hope
- Ready In:
- 6 tablespoons butter
- 2 tablespoons yellow onions, finely chopped
- 2 tablespoons garlic, minced
- 6 tablespoons fresh lemon juice
- 2 tablespoons dry white wine
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 4 cups mussels
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow onions, chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons Pernod (licorice- flavored liqueur from France)
- 1 -2 tablespoon fresh basil, chopped
- 1⁄2 lemon, juice of
Make Lemon Butter Sauce as follows:
- Melt 4 tbsp of the 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.).
Now make the sauce for the Mussels:
- Heat clarified butter.
- Add onion and garlic and saute 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 remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
- 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 flame for 30 to 45 seconds with top off skillet.
- Discard any mussels that did not open.
- Serve warm in a deep bowl.
Questions & Replies
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Very nice! Made this weekend and enjoyed it with friends. The lemony flavor here was a great touch and went well with the licorice flavor of the pernod. We really enjoyed all the garlic and onion here and the freshness of the basil which I picked from the plant I have on the front porch. Thanks Sass for a fast and tasty way to make mussels. *Made for Bevy Tag*
LOVED these!! I've done alot of mussel recipes and this is another winner for me. The Pernod adds such a different flavor, not overpowering at all, but gives it that little something special. I'll admit I didn't clarify the butter, but it was late at night, lol. The fresh basil was a great touch. I used PEI mussels. Made for the Babes of ZWT4.