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