Carrabba's Mussels In White Wine Sauce

Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.

Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes. Add onion and garlic; toss to mix; cook, covered, for 1 minute. Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds. Discard any mussels that did not open. Serve in a deep bowl.

Lemon Butter Sauce: 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 sediment. Saute onion and garlic in 2 Tb. of the clarified butter until transparent. Stir in lemon juice and white wine and season salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.