This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine!
Provided by sassafrasnanc
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- 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!
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Emy Kwesi bello
b-e@gmail.comThis recipe was a disaster! The mussels were overcooked and the sauce was way too salty. I will not be making this again.
Md shadot islam
i.m23@hotmail.comMeh.
FahaD Official
o_fahad99@gmail.comThis recipe was easy to follow and the results were amazing. The mussels were plump and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Barista Op
o-b15@yahoo.comNot a fan of mussels, but this recipe changed my mind! The white wine sauce was so good, I could have drank it. The mussels were cooked perfectly and had a great briny flavor.
Shay F
shay-f@gmail.comFollowed the recipe exactly and it turned out perfectly. The mussels were tender and the sauce was rich and flavorful. Highly recommend!
Dashnym Dashka
dashnym-d@yahoo.comThis recipe was a bit too bland for my taste. I think I would add some more garlic and maybe some red pepper flakes next time.
Pison Sunami
s.pison@yahoo.comSo good!
Matshehla Moswatse
m.moswatse76@gmail.comLoved this recipe! The mussels were cooked perfectly and the sauce was divine. I added a bit of chopped parsley at the end for a pop of color and flavor. Served it with some roasted vegetables and it was a perfect meal.
Meena Wall Zazai
m32@hotmail.comEasy and delicious! I used a dry white wine and it turned out great. The mussels were plump and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
talking tom3
tom3.t@hotmail.co.ukThis mussels recipe is a keeper! The white wine sauce was so flavorful and the mussels were cooked perfectly. I served it with some crusty bread to soak up all the delicious sauce. Will definitely be making this again!