"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mussels Josephine Recipe

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This recipe for Mussels Josephine, by , is from Mimi's House For Dinner, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Thabes


3 dozen mussels (2 lbs.)
4 oz. chopped yellow onion
2 oz. chopped garlic
14 oz. chopped tomatoes, juice added
fresh basil
2 oz. Sambuca
1/2 lemon, juiced
parsley, for garnish

Lemon-Butter Sauce

1/4 c. butter
2 Tbs. minced yellow onions
2 Tbs. minced garlic
1/3 c. lemon juice
2 Tbs. white wine
Kosher or sea salt, to taste
white pepper, to taste
2 Tbs. cold butter

1. Coat hot skillet with melted butter.
2. Add mussels and cover. Cook for 1-2 minutes.
3. Add onions, garlic and tomatoes to pan.
4. Add Sambuca and let alcohol cook off.
5. Add basil, lemon juice and lemon-butter sauce (see below) to pan.
6. Cook for 45 seconds.
7. Serve in a large bowl garnished with parsley.

Lemon-Butter Sauce

1. Melt 1/4 c. butter over low heat.
2. Saute onions and garlic until transparent.
3. Stir in lemon juice and white wine. Season with salt and pepper.
4. Simmer for 2-3 minutes to reduce liquid.
5. Remove from heat and stir cold butter until smooth.

Personal Notes:
Personal Notes:
Ma and Pop both loved the Mussels Josephine served at Bonefish Grill. Theresa found the recipe online and gave it to Ma for her collection.




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