Mussels Josephine
by Mary Rogers

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Source: BoneFish Grill
Course: Appetizers
Cuisine: American
Food Group: Shellfish
Serves: 2


2 tablespoon(s) Butter
3 Dozen, Fresh Mussels (Prince Edward) about 2 pounds
4 ounce Chopped Yellow Onions
2 ounce Chopped Fresh Garlic
1 large Beefsteak tomato (or 3-4 plum tomatoes)
3-4 tablespoon(s) Fresh Basil
2 ounce Sambuca or Anisette
1/2 lemon, juice of
3/4 cup(s) Lemon Butter Sauce (see website for recipe)
3-4 tablespoon(s) Fresh Parsley
Coat a hot skillet with melted butter, add the fresh mussels to the skillet and cover. The steam will cook the mussels along with the heat of the pan. When the mussels begin to open (about 2-3 minutes) add the onions, garlic & tomatoes, bring back to a boil and ad the sambuca, cook for another minute or two, let the alcohol cook off. Add the fresh basil, lemon juice and the lemon butter sauce to the pant, cook for 45 seconds. Discuss any mussels that did not open. Serve in a large bowl, topped with the fresh chopped parsley.