This makes an excellent lunch for friends with a nice green salad. A local fish market gets the PEI mussels flown in daily. They are located a few blocks from the airport.
I had these at Carrabba's in the airport. The others were dipping their bread in my lunch!
Cozze Bianco
Ingredients
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod or 2 tablespoons other licorice liqueur
1 tablespoon fresh basil, chopped
1/2 lemons juice and pulp of
Lemon Butter Sauce(use 3/4 cup)
1/4 cup real butter
2 tablespoons yellow onions, minced
2 tablespoons garlic, minced
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt white pepper, to taste
2 tablespoons cold butter
MUSSELS:
Soak mussels in cold water for 8 min;
scrub with stiff brush and remove beard with sharp knife;
rinse mussels again in cold water.
Heat oil in a skillet;
add mussels;
cover and cook until shells begin to open, about 2 minutes.
Add onion and garlic;
toss to mix;
cook, covered, for 1 minute.
Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
Discard any mussels that did not open.
Serve in deep bowl.
LEMON BUTTER SAUCE:
Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
Stir in lemon juice and white wine and season with salt and pepper.
Simmer 2-3 minutes to reduce liquid.
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
http://www.food.com/recipe/carrabbas-mussels-cozze-bianco-147361
I had these at Carrabba's in the airport. The others were dipping their bread in my lunch!
Cozze Bianco
Ingredients
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod or 2 tablespoons other licorice liqueur
1 tablespoon fresh basil, chopped
1/2 lemons juice and pulp of
Lemon Butter Sauce(use 3/4 cup)
1/4 cup real butter
2 tablespoons yellow onions, minced
2 tablespoons garlic, minced
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt white pepper, to taste
2 tablespoons cold butter
MUSSELS:
Soak mussels in cold water for 8 min;
scrub with stiff brush and remove beard with sharp knife;
rinse mussels again in cold water.
Heat oil in a skillet;
add mussels;
cover and cook until shells begin to open, about 2 minutes.
Add onion and garlic;
toss to mix;
cook, covered, for 1 minute.
Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
Discard any mussels that did not open.
Serve in deep bowl.
LEMON BUTTER SAUCE:
Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
Stir in lemon juice and white wine and season with salt and pepper.
Simmer 2-3 minutes to reduce liquid.
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
http://www.food.com/recipe/carrabbas-mussels-cozze-bianco-147361