Mussels with Basil-Butter Sauce

By Lauren Keating

  • Yield:

    2 Servings


  • 1 tablespoon water
  • 4 tablespoons salted butter
  • 2 pounds mussels, scrubbed well
  • Zest from 1/2 of a lemon
  • 1/4 cup fresh chopped basil


  1. Set a large frying pan over medium heat. Add the water and heat until it begins to bubble. Reduce heat to medium-low.
  2. Using a silicone whisk, whisk in one piece of butter until completely melted. Repeat until all butter has been incorporated into a smooth sauce. Do not allow the sauce to boil.
  3. Add the mussels. Cover and cook 5-7 minutes, or until shells open.
  4. Stir in the basil and lemon zest. Remove from heat & serve.