Ingredients
1/4 cup real butter
! 2 tbs minced yellow onions
! 2 tbs minced garlic
! 1/3 C fresh lemon juice
! 2 Tbs dry white wine
! kosher salt or sea salt
! white pepper to taste
! 2 tablespoons cold butter
1 pound mussels (approx 29-30)
4 oz chopped yellow onion
2 oz chopped garlic
14 oz chopped tomatoes, juice and all (canned is fine) fresh basil
2 oz sambuca
1/2 lemon..juice of parsley, garnish
RED PEPPER FLAKES
Preparation
Mussels Josephine
MAKE THE LEMON BUTTER AND SET ASIDE
Melt butter over low heat Saute onion and garlic in 2 Tbs of the butter until transparent Stir in lemon juice and white wine and season with salt and pepper Simmer 2-3 minutes to reduce liquid Remove from heat. Swirl in cold butter until sauce is smooth and butter is melted
Heat water for fettucini and cook pasta 11 mins Mussels: 1 pound mussels (approx 29-30) 4 oz chopped yellow onion 2 oz chopped garlic 14 oz chopped tomatoes, juice and all (canned is fine) fresh basil 2 oz sambuca 1/2 lemon..juice of parsley, garnish RED PEPPER FLAKES Make the sauce for the mussels. Put first 6 ingredients in pan. Cook for 1 minute. (sauce should be reduced) Add Lemon juice, parsley and red pepper flakes Add mussels and cook, covered until the shells open. Drain pasta, place in large bowl, pour mussels mixture over the pasta and mix together
