Carrabba's Mussels "Cozze in Bianco"
Steamed mussels in white wine, basil and lemon butter. Enjoy!
- LEMON BUTTER SAUCE:
- 4 cups mussels
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons yellow onion, chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons pernod (licorice- flavored liqueur from France)
- 1 1/2 tablespoons fresh basil, chopped
- Juice of 1/2 lemon
- 3/4 cup lemon butter sauce (recipe follows)
- 2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
- 2 tablespoons yellow onion, finely chopped
- 2 tablespoons garlic, finely chopped
- 6 tablespoons, fresh lemon juice
- 2 tablespoons, dry white wine
- Kosher salt
- White pepper
- 2 tablespoons cold butter
Preparation time 35mins
Cooking time 40mins
Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth. Rinse mussels again in cold water.
Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute.
Remove top and add pernod, basil, lemon juice and lemon butter sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl.
To clarify butter:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)