Mussels Josephine Recipe

Name: Mussels Josephine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dozen fresh prince edward mussels (about 2 pounds); 4 ounces chopped yellow onions; 2 ounces chopped garlic; 14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted); fresh basil; 2 2 ounces ouzo or 2 ounces Pernod; 1/2 lemon, juice of; parsley, garnish; Lemon Butter Sauce (use 3/4 cup); 1/4 cup real butter; 2 tablespoons minced yellow onions; 2 tablespoons minced garlic; 1/3 cup fresh lemon juice; 2 tablespoons dry white wine; kosher salt or sea salt; white pepper, to taste; 2 tablespoons cold butter

Servings: persons

3 dozen fresh prince edward mussels (about 2 pounds)
4 ounces chopped yellow onions
2 ounces chopped garlic
14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
fresh basil
2 2 ounces ouzo or 2 ounces Pernod
1/2 lemon, juice of
parsley, garnish
Lemon Butter Sauce (use 3/4 cup)
1/4 cup real butter
2 tablespoons minced yellow onions
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt or sea salt
white pepper, to taste
2 tablespoons cold butter

1
Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.
2
Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
3
Add 2 ounces of sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.
4
Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
5
Lemon Butter Sauce.
6
Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
7
Saute onion and garlic in 2 tbs of the clarified butter until transparent.
8
Stir in lemon juice and white wine and season with salt and pepper.
9
Simmer 2-3 minutes to reduce liquid.
10
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 dozen fresh prince edward mussels (about 2 pounds), 4 ounces chopped yellow onions, 2 ounces chopped garlic, 14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted), and more.

Yes, Mussels Josephine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels Josephine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions