Took inspiration from “Cheers to the Publican: repast and present” Mussels in Sour Beer recipe. We were sans sour beer so I punted with Pernod (I have been looking for reasons to experiment with this liqueur) and dry Vermouth, garnished with Meyer lemons from our neighbor down the street who is lucky enough to be resupplied annually from her father living in the Bay Area. A tasty recipe I would make variations on to suit my ever fickle food fancies. Our take on Surf & Turf night—I am surf, he is turf (except when in Peru).