GRILLED FISH RECIPE

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Sunday, January 10, 2010

JOSEPHINE MUSSELS BONEFISH RECIPE








JOSEPHINE MUSSELS BONEFISH RECIPE

A nice Bonefish grill recipe to try !
Bonefish Grill Recipe 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
* Fresh basil
* 2 ounces sambuca romana or ouzo or 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

Bonefish Grill Recipe Instructions

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. Sauté 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. The Bonefish grill recipe of mussels is ready to serve...amazing ! Bon apetit !
Bonefish grilled-fish-in-pineapple-cilantro.

2 comments:

Audrey said...

I made this and I have to say it really was nothing like the restaurant's version. When I order Josephine Mussels the broth is sweet, creamy and white in color. When I made it the broth was clear and kind of watery.
I did everything exactly as written, right down to the parsly juice and clarified butter. Disappointed.

Kathy said...

I added about 1/2 cup heavy cream at the end and it made all the difference it was much closer...made it creamy and rich...

 

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