Ingredients
-
4
-
2
-
2
-
2
-
2
-
1
-
1/2
-
-
1/4
-
2
-
2
-
1/3
-
2
-
-
Directions
Carrabba’s Mussels Cozze Bianco , 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 , Thank you, I was looking for this recipe for a LOONG time! Couldn’t stop eating, once I made it I don’t have to go to Carrabba’s and pay a lot of money anymore! THANK YOU! I also thank whoever made this recipe, he is a genius!, Licorice? ? For real – I guess I will have to go to carabbas and try it to become a believer
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Steps
|
1
Done
|
Mussels: |
|
2
Done
|
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
Done
|
Heat Oil in a Skillet; Add Mussels; Cover and Cook Until Shells Begin to Open, About 2 - 6 Minutes. |
|
4
Done
|
Add Onion and Garlic; Toss to Mix; Cook, Covered, For 1 Minute. |
|
5
Done
|
Add Pernod, Basil,Lemon Juice and Lemon Butter Sauce; Cook For 45 Seconds. |
|
6
Done
|
Discard Any Mussels That Did not Open. Serve in Deep Bowl. |
|
7
Done
|
Lemon Butter Sauce: |
|
8
Done
|
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
Done
|
Saut Onion and Garlic in 2 Tbs of the Clarified Butter Until Transparent. |
|
10
Done
|
Stir in Lemon Juice and White Wine and Season With Salt and Pepper. |
|
11
Done
|
Simmer 2-3 Minutes to Reduce Liquid. |
|
12
Done
|
Remove from Heat and Swirl in Cold Butter Until Sauce Is Smooth and Butter Is Melted. |
