Instructions: Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth. Rinse mussels again in cold water.

Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes. Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute.

Remove top and add pernod, basil, lemon juice and Lemon Butter Sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl.

This recipe yields 2 servings.

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