Ingredients for Carrabba's Mussels Cozze Bianco
- 2 pounds fresh mussels, scrubbed and debearded
- Extra Virgin Olive Oil
- Yellow Onions
- 2 cloves garlic, minced
- 1 tablespoon Pernod (or anise-flavored liqueur)
- Fresh Basil
- Lemon
- Real Butter
- Fresh Lemon Juice
- Dry White Wine
- Kosher Salt
- White Pepper
- 1/2 cup (1 stick) unsalted butter, clarified (see instructions)
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How to Make Carrabba's Mussels Cozze Bianco
- **Prepare the Mussels:** Soak mussels in cold water for 8 minutes. Scrub thoroughly with a stiff brush and remove the beard using a sharp knife. Rinse again under cold water.
- **Cook the Mussels:** Heat olive oil in a large skillet over medium-high heat. Add mussels and cover. Cook until shells begin to open (2-6 minutes), shaking the pan occasionally. Discard any mussels that do not open.
- **Sauté Aromatics:** Add chopped onion and minced garlic to the skillet. Toss to combine and cook, covered, for 1 minute until softened.
- **Add Flavors:** Stir in Pernod, basil, and lemon juice.
- **Make the Lemon Butter Sauce (see below):**
- **Combine and Finish:** Pour the clarified lemon butter sauce over the mussels. Cook for 45 seconds to heat through, stirring gently.
- **Serve:** Discard any unopened mussels. Serve immediately in a deep bowl, spooning the sauce generously over the mussels.
- **Lemon Butter Sauce Instructions:**
- **Clarify Butter:** Melt butter in a saucepan over low heat. Remove from heat and let stand until milk solids settle. Skim the clear butter from the top, discarding the sediment.
- **Sauté Aromatics:** In a small saucepan, sauté 1/4 of the clarified butter with 1/4 of the chopped onion and 1 clove of minced garlic until translucent.
- **Simmer Sauce:** Stir in white wine, lemon juice, salt, and pepper. Simmer for 2-3 minutes, or until slightly reduced.
- **Finish Sauce:** Remove from heat and swirl in the remaining cold clarified butter until smooth and emulsified.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
10g
Fat
125g
Carbs
7g
