Best Barbaras Mussels Recipes

Carrabba's Mussels

Provided by Holty

Categories Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod or 2 tablespoons other licorice liqueur
1 tablespoon fresh basil, chopped
1/2 lemon, juice and pulp of
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

Steps:

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.

Nutrition Facts : Calories 740.8, Fat 55, SaturatedFat 25.1, Cholesterol 175.5, Sodium 1167.4, Carbohydrate 23.1, Fiber 1.2, Sugar 2.6, Protein 37.7

Barbara's Mussels image

Yield serves 4

Number Of Ingredients 7

2 pounds mussels*
2 cups wine (Chardonnay or Cabernet)
One 14 1/2-ounce can Italian-style chopped tomatoes
1/2 cup (1 stick) butter, cut into quarters
1/2 cup fresh or 1 cup minced garlic from a jar**
1-ounce bunch fresh basil, chopped
2 shallots, chopped

Steps:

Rinse and scrub the mussels in cold water. Fill a large pot 1-inch deep with water and bring to a boil. Add the mussels and boil gently until the shells just open, 5 to 7 minutes. Pour off half the liquid and keep rest of the liquid in the pot with the mussels. Discard any mussels that did not open. Add the wine, tomatoes, butter, garlic, basil, and shallots, and cook slowly on low heat (keep stirring occasionally) for about 20 minutes. Serve the mussels in a large bowl with hot crusty bread and salad.
notes
*For plumper, more succulent mussels, place the mussels in a pot of cold water and stir in 1/2 cup flour; refrigerate for 4 hours or overnight. Drain the mussels and rinse in cold water.
**This may sound like too much garlic but it really isn't.

Bertha's Favorite Mussels image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1 to 3 cloves garlic, smashed with back of knife
6 anchovy fillets
Pulp of 3 or 4 tomatoes
Black pepper
1 lemon, juiced
1/2 medium onion, thinly sliced
Olive oil, for sauteeing
4 pounds mussels, debearded and scrubbed
1/2 cup white wine, plus 1/2 cup
2 or 3 leaves basil

Steps:

In a mortar and pestle, pulverize garlic, anchovies, tomato pulp, and pepper. Add lemon juice gradually and mix thoroughly to a soft paste. Set aside.
In chicken fryer pan with deep sides, saute onion in olive oil until translucent. Add mussels and 1/2 cup of the wine. Bring to a boil, cover, and simmer until mussels open, about 10 to 15 minutes. Do not allow to dry out. Add more wine, if needed. Take out mussels, arrange on a serving platter.
To pan juices (add more wine, if needed), add the garlic paste. Stir thoroughly. Pour over mussels. Decorate with basil leaves and serve with hunks of good Italian peasant bread (for sopping up juice).