Mussels Josephine Recipes

Steps:

• Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.
• Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
• Add 2 ounces of sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.
• Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
• Lemon Butter Sauce.
• Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
• Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
• Stir in lemon juice and white wine and season with salt and pepper.
• Simmer 2-3 minutes to reduce liquid.
• Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Steps:

• Mussels Josephine MAKE THE LEMON BUTTER AND SET ASIDE Melt butter over low heat Saute onion and garlic in 2 Tbs of the butter until transparent Stir in lemon juice and white wine and season with salt and pepper Simmer 2-3 minutes to reduce liquid Remove from heat. Swirl in cold butter until sauce is smooth and butter is melted Heat water for fettucini and cook pasta 11 mins Mussels: 1 pound mussels (approx 29-30) 4 oz chopped yellow onion 2 oz chopped garlic 14 oz chopped tomatoes, juice and all (canned is fine) fresh basil 2 oz sambuca 1/2 lemon..juice of parsley, garnish RED PEPPER FLAKES Make the sauce for the mussels. Put first 6 ingredients in pan. Cook for 1 minute. (sauce should be reduced) Add Lemon juice, parsley and red pepper flakes Add mussels and cook, covered until the shells open. Drain pasta, place in large bowl, pour mussels mixture over the pasta and mix together

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

Steps:

• •Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low. •Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency. •Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately. •Make the Lemon Butter Sauce in a separate sauce pan. •Coat a hot skillet with melted butter. •Add mussels to skillet and cover. •The mussels are done when they open. (About 1-2 minutes) •Add the chopped onions, garlic and tomatoes along with the liquor. •Let the alcohol cook off. The add fresh basil, lemon juice and lemon butter sauce to the pan. •Throw away any mussels that did not open. •Serve in a large bowl topped with fresh chopped parsley.

Steps:

• Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.