Mussels Josephine
"This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish...."
INGREDIENTS
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3 dozen fresh prince edward mussels (about 2 pounds)
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4 ounces chopped yellow onions
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2 ounces chopped garlic
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14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
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fresh basil
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2 ounces sambuca romana or 2 ounces ouzo or 2 ounces Pernod
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1/2 lemon, juice of
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parsley, garnish
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1/4 cup real butter
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2 tablespoons minced yellow onions
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2 tablespoons minced garlic
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1/3 cup fresh lemon juice
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2 tablespoons dry white wine
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kosher salt or sea salt
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white pepper, to taste
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2 tablespoons cold butter
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