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Carrabba's Mussels " Cozze Bianco"

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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.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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 - 6 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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