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Ingredientes
- 4 c. mussels
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. minced yellow onion
- 2 Tbsp. minced garlic
- 2 Tbsp. pernod (licorice-flavored liqueur from France)
- 1 Tbsp. minced fresh basil - (to 2) Juice of 1/2 lemon
- 3/4 c. Lemon Butter Sauce (see recipe)
Direcciones
- Soak mussels in cool water for several min, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or possibly by pulling on it with a damp cloth. Rinse mussels again in cool water.
- Heat extra virgin olive oil in a 10-inch skillet; add in mussels. Cover with another 10-inch skillet or possibly lid and cook till shells begin to open, about 2 min. Remove top and add in onion and garlic and toss. Cover pan again and cook for 1 minute.
- Remove top and add in pernod, basil, lemon juice and Lemon Butter Sauce. Return to flame for 30 to 45 seconds with top off skillet. Throw away any mussels which did not open. Serve in a deep bowl.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 2 servings | |
| Calories 392 | |
| Calories from Fat 180 | 46% |
| Total Fat 20.27g | 25% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 860mg | 36% |
| Potassium 1005mg | 29% |
| Total Carbs 14.38g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.46g | 0% |
| Protein 36.3g | 58% |
