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Nutrition Facts
Serving Size 1 (476g) Recipe makes 2 servings The following items or measurements are not included below: Pernod
Calories 743
Calories from Fat 494		(66%)
Amount Per Serving		%DV
	Total Fat 54.9g	84%
	Saturated Fat 25.0g	125%
	Monounsaturated Fat 20.3g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 175mg		58%
Sodium 1108mg		46%
Potassium 1172mg		33%
Total Carbohydrate 25.5g		8%
	Dietary Fiber 2.1g	8%
	Sugars 2.2g
Protein 37.8g		75%
detailed view... how is this calculated?

Carrabba's Mussels " Cozze Bianco"

Recipe #147361 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Holty
Dec 5, 2005

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.

SERVES 2 (change servings and units)

Ingredients

4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod or other licorice liqueur
1 tablespoon fresh basil, chopped
1/2 lemon, juice and pulp of

Lemon Butter Sauce(use 3/4 cup)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Nif

On Apr 8, 2009

I liked this but I don't think that the cooking time was long enough. Only about a third of the mussels (and they were all alive!) opened after the cooking time. Then I turned up the heat for about 5 minutes and they all opened. Made for Spring PAC 2009. Thanks!

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From: Lili1

On Sep 8, 2008

I tried this recipe today and it is absolutely fantastic! Just like Carrabba's.

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From: young cook

On Feb 16, 2008

Every time I visit Carrabba's I get the Cozze Bianco. Since I love it so much I decided to try it at home and it tasted just like the mussels from Carrabba's. I’m not an experienced cooker and in fact I have just recently started to cook. The recipe was very easy to follow and easy to make. The only hard part is cleaning the mussels. It took a while to clean them which means my mussels were in cold water for way more than 8 minutes. I found that this was not an issue but I had also bought them fresh that day. My only other suggestion is to do double or triple the sauce. With what is stated it is hard to get enough for a ¾ cup. I made this recipe with a pound and half of mussels which is just right for two people. This also goes great with the Carrabba’s bread dip and with some addition of a nice white wine this makes a nice romantic dinner for two.

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From: bobo3039

On Feb 23, 2008

These were incredibly good. Loved the hint of licorice and the lemon butter sauce was sinful.

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