Ingredients
Ingredients:
1 bag 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 lemon, juice and pulp of
Preparation
Preparation: 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.
