Easy Amazing Steamed Mussels

I soak my mussels in water and the flour to rid them of sand.

In a sauce pan, add butter and onions; cook till onions start to become transparent. Then add 4 tablespoons garlic, lemon juice (save the juiced halves), 1 cup wine, pepper, salt, and simmer until thickened slightly. Add pernod and basil; turn off heat.

While sauce is simmering, put cleaned mussels into a large pot with the remaining wine, garlic, and the juiced lemons from the sauce. Steam until all shells have opened. Discard and unopened shells.

Put mussels into a bowl and spoon sauce over. Eat with good crusty bread and glass of wine!