CARRABBAS MUSSELS IN WHITE WINE SAUCE

Carrabbas Mussels in White Wine Sauce image

Provided by @MakeItYours

Number Of Ingredients 12

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4 cups mussels
2 tablespoons extra-virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons pernod (licorice- flavored liqueur from France)
1 to 2 tablespoon chopped fresh basil
2 tablespoons lemon juice
2 tablespoons clarified butter (start with 4 ounces)
2 tablespoons garlic (chopped)
2 tablespoons onion (chopped)
6 tablespoons lemon juice
2 tablespoons dry white wine

Steps:

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; over medium heat 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 the top of the skillet. Discard any mussels that did not open. Serve in a deep bowl. LEMON Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
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