Serves: 2 to 4

Prep + Cook Time: 20 Minutes

Calories: 622 per serving, without bread

Ingredients:

• 3 dozen fresh Prince Edward mussels (about 2 pounds)

• 4 oz chopped yellow onions

• 2 ozchopped garlic

• 14 oz chopped tomatoes, juice and all (canned organic tomatoes can be substituted)

• fresh basil

• 2 oz uzo or 2oz ounces Pernod (you can substitute white wine)

• 1⁄2 lemon, juice of

• parsley for garnish

Lemon Butter Sauce:

• 1⁄4 cup butter

• 2 tbsp minced yellow onions

• 2 tbsp minced garlic

• 1⁄3 c. fresh lemon juice

• 2 tbsp dry white wine

• kosher salt or sea salt

• white pepper, to taste

• 2 tbsp cold butter

Directions:

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 oz of Uzo, Pernod or white wine - 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.

Lemon Butter Sauce:

1. 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.

2. Sauté onion and garlic in 2 tbs of the clarified butter until transparent.

3. Stir in lemon juice and white wine and season with salt and pepper.

4. Simmer 2-3 minutes to reduce liquid.

5. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Serve with fresh-baked french bread to sop up the sauce.

Adapted from Food.com