Mussels In A White Wine Sauce

Mussels In A White Wine Sauce

Indulge in this restaurant-quality mussel dish featuring fresh mussels steamed in aromatic white wine, enhanced with Pernod liqueur, fresh basil, and finished with a luxurious homemade lemon butter sauce. Perfect for date nights or impressing dinner guests.

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Course: Appetizer, Main Course

Cuisine: French

Keyword: Mussels

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Lemon Butter Sauce:

2 tablespoons clarified butter from about ½ stick butter
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped garlic
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
Kosher salt to taste
White pepper to taste
2 tablespoons cold butter

For the Mussels:

4 cups live mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onions
2 tablespoons chopped garlic
2 tablespoons Pernod licorice-flavored liqueur
1-2 tablespoons chopped fresh basil
½ lemon juiced
¾ cup prepared lemon butter sauce

Instructions

To clarify butter: Melt ½ stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow milk solids to settle. Skim clear butter from top and discard sediment.
Make lemon butter sauce: Heat clarified butter in a small pan, add finely chopped onion and garlic, and sauté until transparent. Add lemon juice and white wine, 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 emulsified.
Prepare mussels: Soak mussels in cold water for several minutes. Scrub with a stiff brush and remove beards with a sharp knife or by pulling with a damp cloth. Rinse again in cold water.
Heat olive oil in a 10-inch skillet and add mussels. Cover with another skillet or lid and cook until shells begin to open, about 2 minutes.
Remove top, add chopped onion and garlic, and toss. Cover again and cook for 1 minute.
Remove top and add Pernod, basil, lemon juice, and lemon butter sauce. Return to heat for 30-45 seconds with top off skillet.
Discard any mussels that did not open. Serve immediately in deep bowls.

Notes

Only purchase mussels from reputable seafood suppliers and use within 24 hours of purchase
Discard any mussels with cracked shells or that remain open when tapped before cooking
If Pernod is unavailable, substitute with pastis or white wine
The lemon butter sauce can be made up to 2 hours ahead and gently rewarmed
Fresh thyme or parsley can substitute for basil if preferred
Serve with crusty French bread for dipping in the sauce
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish

Nutrition