Jagermeister, or Jager as we call it, and mussels are just heaven. I know you all have a bottle of Jager in your fridge. If you don’t, your going to have to pick up a small bottle to try these. I got this idea when I was searching for mussel recipes and found a copycat recipe for Carrabba’s mussels that called for a licorice flavored liqueur. I didn’t have the name brand it called for, but I did remember, I do have a licorice flavored liqueur, Jager. We had it left over in the back of the fridge from several years ago. I don’t know what the deal is with college guys and Jager shots, and Jager bombs. I was never in to it, but of course my husband was. It’s a little strong for me. I find it much better now for cooking. Jager is not only licorice flavored, but also has 56 herbs, fruits, roots, and spices including citrus peel, anise, poppy seeds, saffron, ginger, juniper berries and ginseng. We had these delicious little guys with a salad and some french bread. The french bread was essential to sop up the yummy Jager butter sauce in the bottom of the bowl.
Yield: Serves 4
4 cups mussels
1/4 cup Jagermeister
1/4 cup onions, chopped
2 cloves garlic, chopped
the juice of one lemon
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 cup torn fresh basil
Scrub mussels clean with a stiff brush and cold water.
Preheat large skillet. Drizzle with olive oil. Add onions and garlic with kosher salt. Saute for 2 - 3 minutes. Add mussels and cover for about 2 minutes, just when they begin to open. Remove lid and add Jagermeister, lemon juice, and butter. Return lid for another minute.
Add fresh basil and stir just until basil is wilted. Serve and enjoy.
