Mussels Bianca Recipes

Steps:

• Mussels:.
• Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
• Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
• Add onion and garlic; toss to mix; cook, covered, for 1 minute.
• Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
• Discard any mussels that did not open. Serve in deep bowl.
• 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:

• -Saute onions & garlic in oil till softened. -Add butter, lemon pepper, zest of lemon & chopped basil and cook on low for 2-3 min. -Add wine & water & simmer for 15 min. -Incorporate 1 cup of mixture into sour cream & add to pot. -Add all mussels & cook till they open (approx 5 min). Discard any mussels that do not open.

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.