Ingredients
1 tablespoon extra virgin olive oil (EVOO)
4 cloves garlic, thinly sliced
1 yellow onion, thinly sliced
4 ripe plum tomatoes, or 1 small can plum tomatoes, juice removed
1 stalk lemon grass cut into 1/2-inch sections
1 cup dry white wine
1/2 cup Pernod
3 pounds mussels, scrubbed and de-bearded
2 teaspoons chopped fresh parsley
1/2 tablespoon lemon zest

Heat EVOO in a large sauté pan over medium-low heat. Add onion, salt and pepper, and garlic, then cook, stirring, until golden, 5 minutes. Add the lemon grass, then pour in wine and Pernod. Increase the heat to high and bring to a boil. Add tomatoes, parsley and mussels. Cover and steam, until all the mussels have opened, 5-6 minutes. Discard any that do not open.

Strain the broth and serve in a warm shallow serving bowl. Place the mussels on top. Finish with basil and lemon zest.