Carrabba's Mussels " Cozze Bianco"

Recipe by Holty
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mussels:
  • Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with 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 - 6 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 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 the sediment.
  • Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
  • Stir in lemon juice and white wine and season with 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.
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