Mussels Josephine (Bonefish Grill)

3 doz PEI mussels (2 lbs)

4 oz chopped onion

2 oz chopped garlic

14 oz chopped tomatoes (juice and all)

fresh basil

2 oz sambuca or Pernod

juice of 1/2 lemon parsley for garnish

Lemon Butter Sauce (use 3/4 cup)

1/4 cup butter

2 tbsps minced onions

2 tbsps minced garlic

1/3 cup fresh lemon juice

2 tbsps dry white wine

sea salt pepper to taste

2 tbsps cold butter

1. Coat a hot skillet with melted butter. Add mussels and cover. The steam will cook the mussels. Approx 1-2 minutes. They will open.

 2. Add into the pan onion, garlic, chopped tomatoes.

3. Add sambuca. let the alcohol cook off then add fresh basil, lemon juice and lemon butter. Cook for 45 seconds.

4. Discard any mussels that are not open. Serve in bowl topped with parsley.

Lemon Butter Sauce

1. Melt butter. Remove from heat and let sit until milk solids settle to bottom. Skim the butter on top. Discard sediment.

2. Saute onion and garlic in 2 tbsps of clarified butter until transparent.

3. Stir in lemon juice adn white wine and season with salt and pepper.

4. Simmer 2-3 minutes to reduce liquid.

5. Remove from heat and add in cold butter until sauce is smooth and butter is melted.

I don't bother to make the Lemon Butter Sauce. I add the wine, lemon juice, butter to the pan when I cook the mussles.