Carrabba's Mussels Cozze Bianco |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close. Ingredients:
4 cups mussels |
2 tablespoons extra virgin olive oil |
2 tablespoons yellow onions, chopped |
2 tablespoons garlic, chopped |
2 tablespoons pernod or 2 tablespoons other licorice liqueur |
1 tablespoon fresh basil, chopped |
1/2 lemon, juice and pulp of |
1/4 cup real butter |
2 tablespoons yellow onions, minced |
2 tablespoons garlic, minced |
1/3 cup fresh lemon juice |
2 tablespoons dry white wine |
kosher salt |
white pepper, to taste |
2 tablespoons cold butter |
Directions:
1. Mussels:.
2. Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
3. Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.
4. Add onion and garlic; toss to mix; cook, covered, for 1 minute.
5. Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
6. Discard any mussels that did not open. Serve in deep bowl.
7. Lemon Butter Sauce:.
8. 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.
9. Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
10. Stir in lemon juice and white wine and season with salt and pepper.
11. Simmer 2-3 minutes to reduce liquid.
12. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
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