Easy Amazing Steamed Mussels
- 2 pounds Raw Mussels
- 2 Tablespoons Flour
- 2 sticks Real Butter No Salt
- 1/2 cups Chopped White Onion
- 5 Tablespoons Chopped Garlic, Divided
- 2 whole Lemons, Juiced
- 1 bottle (750ml Size) White Wine, Divided
- 1 Tablespoon White Pepper
- 1 teaspoon Salt
- 1 Tablespoon Pernod Liqueur
- 1/2 cups Fresh Basil, Rough Chopped
- I soak my mussels in water and the flour to rid them of sand.
- In a sauce pan, add butter and onions; cook till onions start to become transparent.
- Then add 4 tablespoons garlic, lemon juice (save the juiced halves), 1 cup wine, pepper, salt, and simmer until thickened slightly.
- Add pernod and basil; turn off heat.
- While sauce is simmering, put cleaned mussels into a large pot with the remaining wine, garlic, and the juiced lemons from the sauce.
- Steam until all shells have opened.
- Discard and unopened shells.
- Put mussels into a bowl and spoon sauce over.
- Eat with good crusty bread and glass of wine!
mussels, flour, butter, white onion, garlic, lemons, white pepper, salt, liqueur, fresh basil
Taken from tastykitchen.com/recipes/main-courses/easy-amazing-steamed-mussels/ (may not work)