CARRABBA'S MUSSELS " COZZE BIANCO"

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.