Carrabba's Mussels In White Wine Sauce

Carrabba's Mussels In White Wine Sauce

4 cups mussels
2 Tbsp. extra−virgin olive oil
2 Tbsp. chopped yellow onion2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basilJuice of 1/2 lemon
3/4 cup Lemon Butter Sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a stiffbrush and remove "beard" (the little tuft of fibers protruding from theshell), 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−inchskillet or lid and cook until shells begin to open, about 2 minutes. Removetop and add onion and garlic and toss. Cover pan again and cook for 1minute. Remove top and add pernod, basil, lemon juice and lemon buttersauce. Return to flame for 30 to 45 seconds with top off skillet. Discardany 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 stickbutter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.
finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wineKosher salt White pepper 2 Tbsp. cold butter
To clarify butter: Melt 1/2 stick butter over low heat. When melted, removefrom heat and set aside for several minutes to allow the milk solids tosettle to the bottom. Skim the clear (clarified) butter from the top anddiscard sediment. (This can be done ahead.)
To make sauce: Heat clarified butter, add onion and garlic and saut untiltransparent. Add lemon juice and white wine and season to taste with saltand pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat andswirl in cold butter until sauce is smooth and emulsified.