Lemon Mussels with White Raven

Mussels with White Raven

This recipe only requires a quarter cup of Linganore’s White Raven. Keep the bottle open and enjoy!


  • 4 cups mussels
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp yellow onions, chopped
  • 2 Tbsp garlic, minced
  • 2 Tbsp licorice liquor (Pinky used Sambuca – and purchased a little bottle at the register at the liquor store,
  • which is probably good for a couple more recipes)
  • 1/2 tsp dried basil
  • 1/2 lemon – juice and pulp
  • Salt and pepper to taste
  • 1 Baguette French Bread – warmed
  • Lemon butter sauce (make this first)
  • 1/4 cup butter
  • 2 Tbsp yellow onions, chopped
  • 2 Tbsp garlic, minced
  • 1/2 lemon – juice only
  • 1/4 cup White Raven

Direction for Sauce only:

Melt butter in saute pan. Saute onion and garlic for one minute. Add lemon juice and wine. Remove from heat until mussels are ready for the sauce to be added

Directions for Mussels:

Soak mussels in cold water for about 5 minutes – scrub with brush and remove beard. Rinse mussels again in cold water. Heat oil in skillet; add mussels; cover and cook until shells begin to open, about 2 minutes. Add onion and garlic; mix and cook covered for one minute. Add liquor, basil, lemon juice and lemon butter sauce. Cook for 45 seconds. Add salt and pepper to taste.

Toss any mussels that did not open, and serve mussels and sauce in one big bowl. Use bread to dip in the delicious sauce!

Tags: ,