Carrabba`s Cozze in Bianco

4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons Pernod OR other anise/licorice flavored liquer
1 tablespoon chopped fresh basil
1/2 lemon - juiced

Lemon Butter Sauce:
1/4 cup real butter
2 tablespoons minced yellow onion
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
Kosher salt and white pepper - to taste
2 tablespoons cold butter

Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.

Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.

Add onion and garlic; toss to mix; cook, covered, for 1 minute.

Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds. Discard any mussels that did not open. Serve in a deep bowl.

Lemon Butter Sauce
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 sediment.

Saute onion and garlic in 2 Tb. of the clarified butter until transparent.

Stir in lemon juice and white wine and season salt and pepper. Simmer 2-3 minutes to reduce liquid.

Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Servings: 2