Ingredients

• 4 cups mussels
• 1/4 cup real butter
• 2 tablespoons extra virgin olive oil
• 2 tablespoons yellow onions, chopped
• 2 tablespoons garlic, chopped
• 2 tablespoons Pernod or 2 tablespoons other licorice liqueur
• 2 tablespoons dry white wine
• 1 tablespoon fresh basil, chopped
• 1/2 lemon, juice and pulp of
• white pepper, to taste
• kosher salt