The Italian Grandmother
Home of Nonni's Kitchen
Cazze in Bianco
Courtesy of Carrabba's
1 ounce pomace olive oil
4 cups clean mussels
1 ounce chopped yellow onion
1 ounce finely chopped garlic
1 ounce pernod
Large pinch fresh coarse chopped basil
6 ounces lemon butter sauce
1 lemon half
Heat olive oil for 2 minutes and add the mussels. Cook until done. Add remaining ingredients and mix together.