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Carrabba's Mussels In White Wine Sauce (aka Cozze Bianco)
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- #95733
If you're looking for a summer meal that manages to be elegant and casual at the same time, it's gotta be mussels in white wine. Good bread, good wine, and a giant bowl of buttery mussels make for a feast that comes together in a snap.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
2 comments
ingredients
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons Pernod OR other anise flavored liqueur
1 tablespoon chopped fresh basil
1/2 lemon, juiced
Lemon Butter Sauce
1/4 cup real butter
2 tablespoons minced yellow onion
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
Kosher salt and white pepper, to taste
2 tablespoons cold butter
directions
Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes. Add onion and garlic; toss to mix; cook, covered, for 1 minute. Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds. Discard any mussels that did not open. Serve in a deep bowl.
Lemon Butter Sauce: 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 sediment. Saute onion and garlic in 2 Tb. of the clarified butter until transparent. Stir in lemon juice and white wine and season salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
added by
holidaybaker
nutrition data
846 calories, 66 grams fat, 21 grams carbohydrates, 35 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
February 20, 2017
To get a creamier sauce, double up on the recipe for the lemon butter sauce and let it simmer until it reduces by half (this will take longer than 2-3 minutes). Once there, lower your heat then add cold butter a tablespoon at a time stirring your sauce until it has melted before adding the next pat of butter. Your sauce will be rich and creamy, not to mention good for dipping that warm crusty piece of bread! Heaven!
This was very good, but may be a little too lemony. I couldn't get it as creamy as i remember it in Carraba's. Maybe add some cream?
This recipe was dead on!!! My husband and I love this at Carrabbas and when I made it at home he thought I picked up take out. Great!! Great !!! Great!!!
January 28, 2006
This was fantastic! I only get to Carrabba's in the summer when at the shore so this is a real treat..now I can enjoy all year! Thanks!
January 18, 2006
This recipe is just like the real thing!!!! Excellent copy cat recipe and I will definitely be using it again!
August 17, 2005
just like carrabbas! loved it