Sautéed Mussels

4 cups mussels
½ oz extra-virgin olive oil
1 oz chopped yellow onion
1 oz chopped fresh garlic
1 oz white wine
1 oz Pernod (licorice liqueur)
Juice of one freshly squeezed, whole lemon 
1 oz chopped, fresh basil

Heat the oil in sauté pan. Add mussels and dome with a second sauté pan. Once all mussels have opened, add the onions and garlic. Cook until onions are translucent. Add white wine and bring to a quick boil. Add the Pernod and cook until the alcohol has burned off. Add freshly squeezed lemon juice and basil. Bring to a boil and remove from heat, transfer to a bowl and enjoy.

Source: Matt Schwab, Beal’s Lobster Pier

More Shellfish Recipes

Cioppino

This seafood soup, popularized by Italian immigrants in San Francisco, offers up an appealing assortment of fish and shellfish in a tomato-based broth. Read More » 

Basil Grilled Oysters

Delicious recipe for grilled oysters topped with a basil vinaigrette. Read More »