Mussels Lemon Butter


3 oz. Good Quality Frozen Lemonade Concentrate

1 oz. Onion, Chopped

1 tsp. Garlic, Chopped

6 oz. Unsalted Butter

2 Tbl Salted Butter

2 oz. White Wine

1 tsp. additional garlic, chopped

¼ cup Diced Onions

¼ cup Diced Tomatoes

1 lb. Mussels

1 bunch Fresh Basil


Simmer lemonade, onion and garlic on low heat for 20 minutes. Onions should appear translucent. Stir continuously and the unsalted butter, 1 oz. at a time. SAUCE WILL BREAK IF NOT STIRRED CONTINUOUSLY!!

Strain sauce through a sieve. Heat sauté pan over high heat with two Tbl. Salted Butter

Add two ounces of white wine and one tsp. chopped garlic.

Add 1 lb. mussels to sauté pan.

Cover with same size inverted sauté pan.

Steam until mussels start to open.

Add ¼ cup diced onions and ¼ cup diced tomatoes.

Replace pan and steam until mussels fully open.

Discard any mussels that do not open.

Remove mussels from pan with tongs and place in large bowl forming a pyramid.

Pour sauce over the mussels.

Ladle three ounces of lemon butter over mussels.

Top mussels with 3-4 basil leaves sliced very thin.

Presented by Jason Labay, The Irish TImes Pub & Restaurant

Date: 8/7/2014


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