Mussels in White Wine Sauce

Recipe by sassafrasnanc
READY IN: 30mins




  • 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.
  • ENJOY!