- 4 cups mussels
- 2 Tbsp. extra−virgin olive oil
- 2 Tbsp. chopped yellow onion
- 2 Tbsp. chopped garlic
- 2 Tbsp. Annisette
- 1-2 Tbsp. chopped fresh basil
- Juice of 1/2 lemon
- ¾ cup Lemon Butter Sauce (recipe follows)
Lemon Butter Sauce
- 2 Tbsp. clarified butter (you’ll need about 1/2 stick butter; directions follow)
- 2 Tbsp. finely chopped yellow onion
- 2 Tbsp. finely chopped garlic
- 6 Tbsp. fresh lemon juice
- 2 Tbsp. dry white wine
- Kosher salt
- White pepper
- 2 Tbsp. cold butter
- Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove “beard” (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
- Rinse mussels again in cold water.
- Heat olive oil in a 10−inch skillet; add mussels.
- Cover with another 10−inch skillet or lid and cook until shells begin to open, about 2 minutes.
- Remove top and add onion and garlic and toss.
- Cover pan again and cook for 1 minute.
- Remove top and add pernod, basil, lemon juice and lemon butter sauce.
- Return to flame for 30 to 45 seconds with top off skillet.
- Discard any mussels that did not open.
- Serve in a deep bowl.
- Melt 1/2 stick butter over low heat.
- When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
- Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)
- Heat clarified butter, add onion and garlic and saute until transparent.
- Add lemon juice and white wine and season to taste with salt and pepper.
- Simmer 2 to 3 minutes to reduce liquid.
- Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
Directions For Making Lemon Sauce
To clarify butter:
To make sauce: