4 cups live mussels |
2 tablespoons extra virgin olive oil |
2 tablespoons chopped yellow onions |
2 tablespoons chopped garlic |
2 tablespoons pernod (licorice-flavored liqueur from france) |
1 -2 tablespoon chopped fresh basil |
1/2 lemon, juice of |
3/4 cup lemon butter sauce |
2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow) |
2 tablespoons finely chopped yellow onions |
2 tablespoons finely chopped garlic |
6 tablespoons fresh lemon juice |
2 tablespoons dry white wine |
kosher salt |
white pepper |
2 tablespoons cold butter |