4 cups mussels
2 Tbsp. extra−virgin olive oil
2 Tbsp. chopped yellow onion
2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basil
Juice of 1/2 lemon
3/4 cup Lemon Butter Sauce|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.
Makes 2 servings.
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
To clarify butter: 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.)
To make sauce: Heat clarified butter, add onion and garlic and saut 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.