Granny's Clams
4 cups mussels
2 Tbls. extra virgin olive oil
2 Tbls. chopped yellow onion
2 Tbls. chopped garlic
2 Tbls. Pernod OR other anise/licorice flavored liquer
1 Tbls. chopped fresh basil
1/2 lemon - juice of
3/4 cup Lemon Butter Sauce (see below
Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove
beard with a 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 a deep bowl.
Lemon Butter Sauce
1/4 cup real butter
2 Tbls. minced yellow onion
2 Tbls. minced garlic
1/3 cup fresh lemon juice
2 Tbls. dry white wine
Kosher salt and white pepper - to taste
2 Tbls. cold butter
Seafood Sauces
I hate women because they always know where things are.
- James Thurber