Mussels In Wine Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 tablespoons butter
• 2 tablespoons yellow onions, finely chopped
• 2 tablespoons garlic, minced
• 6 tablespoons fresh lemon juice
• 2 tablespoons dry wine
• 1 tablespoon kosher salt
• 1 teaspoon 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

Recipe

• 1 make lemon butter sauce as follows:.
• 2 melt 4 tbsp of the 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. (this can be done ahead.).
• 5 now make the sauce for the mussels:.
• 6 heat clarified butter.
• 7 add onion and garlic and saute until transparent.
• 8 add lemon juice and wine and season to taste with salt and pepper. simmer 2 to 3 minutes to reduce liquid.
• 9 remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
• 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 flame for 30 to 45 seconds with top off skillet.
• 18 discard any mussels that did not open.
• 19 serve warm in a deep bowl.
• 20 enjoy!