Mussels in white wine sauce

Mussels in white wine sauce



  • 2
    olive oil
  • 8 basil leaves, chopped
  • Juice of 1 lemon
  • 6 oz lemon butter sauce
  • 1 lb cleaned Canadian Mussels
  • 1/4 chopped yellow onion
  • 1 oz Pernod liquor
  • 6 cloves chopped garlic


Heat oil in saute pan. Add mussels, cover and cook until shells begin to open for about 2 minutes. Remove top and add garlic and onions and toss. Cover pan again and cook for 1 minute. Remove top and add remaining ingredients. Reduce heat for 2 minutes with top off. Place in bowl and serve.

Read more on: fish/seafood

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