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Author Topic: Mussels Who?  (Read 734 times)

Offline P-Kasso2

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Mussels Who?
« on: 18 March, 2017, 11:17:30 AM »

Mussels Josephine.
Click to enlarge. Or (even better) see at the end to eat.

Mussels Josephine? Oh really? Josephine? I love, worship and generally can't get enough of mussels. And Mussels Josephine is one of my uber-recipes which I am knocking up for dinner tonight for Mrs P-K and I.*

Mussels Josephine is a brilliant recipe that includes splashing in a healthy double shot of Pernod (or Sambuca or Ouzo). So I presume it is probably a French way of cooking mussels. And that is all I know (but I could even be wrong there too).

What I'd like to know is...who is this Josephine in Mussels Josephine

Even a decrepit and feeble old sleuth like me could guess maybe that's the same Josephine who was forever getting headaches every time Napoleon was feeling un petit frisky...but, is it?

Or is it maybe named after a restaurant somewhere called Maison Josephine? Or even a lady chef who might have invented it? I'm flummoxed.

Can someone please try to find a bit of the history behind Mussels Josephine for me? Because I've drawn a blank.

.* Here's the recipe for Mussels Josephine in case anyone fancies giving it a crack...

Mussels Josephine

Serves 4
Prep 12 mins
Cook 8 mins

•   1 kg mussels (2 pounds)
•   2 onions, chopped small but not finely
•   6 or more cloves of garlic, chopped finely
•   One 400g can of chopped tomatoes, juice and all
•   A double measure of Pernod or Sambuca Romana or ouzo (or you also can substitute the Pernod etc with a level tablespoon of fennel seeds, ground finely, for a non-alcoholic version)
•   Half a lemon, juice only
•   parsley, chopped (to use for the garnish)
•   A small handful of fresh basil, with leaves picked off (for the garnish)
For the Lemon Butter Sauce
•   50g butter
•   A large onion, minced
•   8 cloves of garlic, minced
•   Juice of 2 or 3 lemons depending on size
•   2  tablespoons of dry white wine
•   sea salt
•   white pepper, to taste
•   25g of cold butter (about an ounce)

1.   First make your lemon butter sauce. Melt butter over low heat. Remove from the heat and let sit until the milk solids settle to the bottom. Skim the clear butter from the top and discard the sediment.
2.   Sauté onion and garlic in 2 tablespoons of the clarified butter until they onions are transparent.
3.   Stir in the lemon juice and white wine and season with salt and pepper.
4.   Simmer 2-3 minutes to reduce the liquid.
5.   Remove from heat and swirl in the cold butter until the sauce is smooth and butter is fully melted.
6.   Now start the mussels. Melt some butter in a hot large saucepan or a stove-top casserole. Add the mussels to the pan and put the lid on. The steam will cook the mussels in about 2-3 minutes.(You'll know when they're done when the mussels begin to open.)
7.   Next, add the chopped onions, chopped garlic and the can of chopped tomatoes.
8.   Add the slug of sambuca (or add any other liquorice flavoured liquor or ground fennel seeds if using) and let it cook for a couple of minutes to let the alcohol cook off.
9.   Add the fresh basil leaves, lemon juice and now add the lemon butter sauce to the pan. Shake the pan and cook for 45 seconds.
10.   Discard any mussels that have not opened (they are dead mussels).

Serve in a large bowl, topped with a sprinkling of fresh chopped parsley. Plus some crusty bread for mopping up the juices.

« Last Edit: 18 March, 2017, 12:19:46 PM by P-Kasso2 »
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