Is Sauvignon Blanc a good wine to use in cooking mussels?

Hi guys, i'm cooking a mussels dish tomorrow and wanted to do a white wine lemon er sauce. I'm using a little bit of Anisette(a licorice liqueur) on the mussels to give the broth a nice sweetness and was planning on using a Sauvignon Blanc for the lemon er sauce, but after looking at a few preperation video's someone said a Sauvignon Blanc was to over powering a flavor for mussels. I was thinking it, coupled with the lemon would help cut the sweetness of the anisette and leave a nice balance to the dish but since this is my first time cooking with wine I figured it couldn't hurt to get some helpful advice incase I needed to pick up a Pinot Grigio or Chardonnay instead of the Sauvignon.