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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mussels Josephine Recipe

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This recipe for Mussels Josephine is from Mimi's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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