Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce
photo by sharon g.
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 cup vidalia onion, diced
- 1 chili pepper, sliced in half
- 1 bay leaf
- 8 garlic cloves, minced
- 1 tablespoon fresh parsley
- 1 tablespoon tarragon, rough chopped
- 1 tablespoon oregano, rough chopped
- 1 tablespoon thyme, rough chopped
- 1 lemon, juice of
- 1⁄2 cup white wine
- 2 1⁄2 lbs mussels, scrubbed discard any that are not alive
- 3 tablespoons butter
- fresh herb (to garnish)
- lemon slice (to garnish)
directions
- In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
- Add herbs lemon and wine.
- Add mussels cover and steam 5 minutes till all are opened.
- Remove mussels to a large bowl.
- Keeping the juice in the pan whisk in the butter and pour over the mussels.
- Garnish with herbs and lemon.
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Reviews
-
This recipe is fantastic! The mussels came out better than any I've had in Belgium (and that's saying a LOT. I was just there a few weeks ago.)<br/><br/>I made a few substitutions: dried herbs instead of fresh (omitting the tarragon as I didn't have any), shallots in place of the regular onion, and French garlic/parsley compound butter at the end.<br/><br/>I wanted to drink the sauce with a straw, it was so good!! But I used a crusty baguette instead, lol. We'll be making this again and again!
-
Prepared as directed, but personally did not care for the blend of herbs in this sauce. Not sure if it was too many competing flavors, or if one herb in particular didn't go, but something in the sauce tasted out of place. This was, however, very quick and easy to prepare, and I will likely try again with a different herb combination.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey