Mussels Josephine

• 1/4 cup real butter
• ! 2 tbs minced yellow onions
• ! 2 tbs minced garlic
• ! 1/3 C fresh lemon juice
• ! 2 Tbs dry white wine
• ! kosher salt or sea salt
• ! white pepper to taste
• ! 2 tablespoons cold butter
• 1 pound mussels (approx 29-30)
• 4 oz chopped yellow onion
• 2 oz chopped garlic
• 14 oz chopped tomatoes, juice and all (canned is fine) fresh basil
• 2 oz sambuca
• 1/2 lemon..juice of parsley, garnish
• RED PEPPER FLAKES

1. Mussels Josephine
2. MAKE THE LEMON BUTTER AND SET ASIDE
3. Melt butter over low heat
4. Saute onion and garlic in 2 Tbs of the butter until transparent
5. Stir in lemon juice and white wine and season with salt and pepper
6. Simmer 2-3 minutes to reduce liquid
7. Remove from heat. Swirl in cold butter until sauce is smooth and butter is melted
8. Heat water for fettucini and cook pasta 11 mins
9. Mussels:
10. 1 pound mussels (approx 29-30)
11. 4 oz chopped yellow onion
12. 2 oz chopped garlic
13. 14 oz chopped tomatoes, juice and all (canned is fine) fresh basil
14. 2 oz sambuca
15. 1/2 lemon..juice of parsley, garnish
16. RED PEPPER FLAKES
17. Make the sauce for the mussels. Put first 6 ingredients in pan. Cook for 1 minute. (sauce should be reduced)
18. Add Lemon juice, parsley and red pepper flakes
19. Add mussels and cook, covered until the shells open.
20. Drain pasta, place in large bowl, pour mussels mixture over the pasta and mix together

butter, yellow onions, garlic, lemon juice, white wine, kosher salt, white pepper, cold butter, mussels, yellow onion, garlic, tomatoes, sambuca, parsley, red pepper

Taken from www.epicurious.com/recipes/member/views/mussels-josephine-50145115 (may not work)