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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 white 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
yellow onion	2	tablespoons	chopped	14.355	0.8548	0.1033	1.1745
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
lemon juice	6	tablespoons		20.13	6.3135	0.3202	0.2196
white wine	2	tablespoons		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
mussel	4	cups		516.0	22.14	71.4	13.44
extra virgin olive oil	2	tablespoons		-	-	-	-
yellow onion	2	tablespoons	chopped	14.355	0.8548	0.1033	1.1745
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
pernod	2	tablespoons		-	-	-	-
basil	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.