Mussels Josephine

So I asked the boys what they wanted me to make and they said mussels like at Bonefish. I love that dish , especially the sauce to dip bread in so I set out to make it.
So first, here's the recipe:

Ingredients:

• 3 dozen fresh prince edward mussels (about 2 pounds)I used 2 bags from the store
• 4 ounces chopped yellow onions
• 2 ounces chopped garlic
• 14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
• fresh basil
• 2 ounces sambuca romana or 2 ounces ouzo or 2 ounces Pernod
• 1/2 lemon, juice of
• parsley, garnish

Lemon Butter Sauce (use 3/4 cup)

• 1/4 cup real butter
• 2 tablespoons minced yellow onions
• 2 tablespoons minced garlic
• 1/3 cup fresh lemon juice
• 2 tablespoons dry white wine
• kosher salt or sea salt
• white pepper, to taste
• 2 tablespoons cold butter 

 Also I bought a pack of 8 Ciabatta Rolls to warm and use for sauce dipping- HIGHLY recommend

  First really scrub the mussels, then follow these instructions. DO NOT skip the Sambuca.  It made all the difference!!!
I would also get all ingredients prepped and ready as it is best to try to make the mussels and sauce at the same time. 

1.   Directions: 

1

1      Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open. Mine took a little longer to open.

2.       Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.

3.      Add 2 ounces of sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.

4.        Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.

       Lemon Butter Sauce.

1.    Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.

2.    Sauté onion and garlic in 2 tbs of the clarified butter until transparent.

3.       Stir in lemon juice and white wine and season with salt and pepper.

4.       Simmer 2-3 minutes to reduce liquid.

5.       Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Pour sauce over mussels and serve.  Dip bread in the sauce while eating the mussels.
Pretty much tastes just like the Bonefish mussels.  There was not 1 single mussel left as well as zero sauce.  The kids and us ate every bite!