Carrabba's Mussels " Cozze Bianco"

This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 4  cups mussels
• 2  tablespoons extra virgin olive oil
• 2  tablespoons yellow onions, chopped
• 2  tablespoons garlic, chopped
• 2  tablespoons Pernod or 2  tablespoons  other licorice  liqueur
• 1  tablespoon fresh basil, chopped
• 1⁄2 lemon, juice and pulp of

• Lemon Butter Sauce(use 3/4 cup)

• 1⁄4 cup real butter
• 2  tablespoons yellow onions, minced
• 2  tablespoons garlic, minced
• 1⁄3 cup fresh lemon juice
• 2  tablespoons dry white wine
•  kosher salt
•  white pepper, to taste
• 2  tablespoons  cold butter

Directions

1. Mussels:
2. Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
3. Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
4. Add onion and garlic; toss to mix; cook, covered, for 1 minute.
5. Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
6. Discard any mussels that did not open. Serve in deep bowl.
7. Lemon Butter Sauce:
8. Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
9. Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
10. Stir in lemon juice and white wine and season with salt and pepper.
11. Simmer 2-3 minutes to reduce liquid.
12. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.