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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% | |
Carrabba's Mussels " Cozze Bianco"
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
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.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Mussels
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
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!
From: Lili1
On Sep 8, 2008
I tried this recipe today and it is absolutely fantastic! Just like Carrabba's.
From: bobo3039
On Feb 23, 2008
These were incredibly good. Loved the hint of licorice and the lemon butter sauce was sinful.
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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