Ingredients

• 3 dozen fresh prince edward mussels (about 2 pounds)
• 14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
• 4 ounces chopped yellow onions
• 2 ounces chopped garlic
• 2 ounces sambuca romana or 2 ounces ouzo or 2 ounces Pernod
• 1/4 cup real butter
• 2 tablespoons dry white wine
• 1/2 lemon, juice of
• fresh basil
• kosher salt or sea salt
• white pepper, to taste

Optional

• parsley, garnish