Mussels In Wine Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 4 cups live mussels
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped yellow onions
• 2 tablespoons chopped garlic
• 2 tablespoons pernod (licorice-flavored liqueur from france)
• 1 -2 tablespoon chopped fresh basil
• 1/2 lemon, juice of
• 3/4 cup lemon butter sauce
• 2 tablespoons clarified butter (you'll need about â½ stick butter; directions follow)
• 2 tablespoons finely chopped yellow onions
• 2 tablespoons finely chopped garlic
• 6 tablespoons fresh lemon juice
• 2 tablespoons dry wine
• kosher salt
• pepper
• 2 tablespoons cold butter

Recipe

• 1 ----lemonbutter sauce----.
• 2 to clarify butter: melt ½ stick butter over low heat.
• 3 when melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
• 4 skim the clear (clarified) butter from the top and discard sediment.
• 5 (this can be done ahead.) to make sauce: heat clarified butter, add onion and garlic and sauté until transparent.
• 6 add lemon juice and wine and season to taste with salt and pepper.
• 7 simmer 2 to 3 minutes to reduce liquid.
• 8 remove from heat and swirl in cold butter until sauce is smooth and emulsified.
• 9 ----mussels----.
• 10 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.
• 11 rinse mussels again in cold water.
• 12 heat olive oil in a 10-inch skillet; add mussels.
• 13 cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
• 14 remove top and add onion and garlic and toss.
• 15 cover pan again and cook for 1 minute.
• 16 remove top and add pernod, basil, lemon juice and lemon butter sauce.
• 17 return to heat for 30 to 45 seconds with top off skillet.
• 18 discard any mussels that did not open.
• 19 serve in a deep bowl.