Ingredients

12 Mussels in shell
2 oz. Butter
1/4 oz. Garlic Clove
1/4 oz. Fresh, Peeled Shallots
2 oz. Chablis
2 oz. Fresh Tomatoes
1/8 oz. Fresh Basil
1/2 Lemon
1 oz. Pernod
1/2 oz. Clam Base
3-1/2 oz. Water

Directions

Heat butter in a skillet, sautee garlic and shallots. Add chablis and clam juice and reduce by half. Add tomatoes, basil, lemon juice and pernod. Cook until mussels are opened.

Transfer to serving dish and sprinkle slivered scallions over top. Place lemon wrap onto rim of dish.

Bon Appetite!

Executive Chef
Larry R. Walker Jr.