Carrabbas Mussels in White Wine Sauce
Ingredients
- 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
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