Carrabba’s Mussels in White Wine Sauce
Carrabba’s Mussels in White Wine Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 1 and costs $3.88 per serving. One serving contains 625 calories, 38g of protein, and 35g of fat. 49 people found this recipe to be delicious and satisfying. Head to the store and pick up fresh basil, pernod, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Copy Kat. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 97%, this dish is amazing. Similar recipes include Mussels With White Wine Sauce, Mussels in White Wine Sauce, and Mussels in White Wine Sauce.
Servings: 1
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 to 2 tablespoon chopped fresh basil
2 tablespoons chopped garlic
Juice of 1/2 lemon
4 cups mussels
2 tablespoons extra-virgin olive oil
2 tablespoons pernod (licorice- flavored liqueur from France)
2 tablespoons chopped yellow onion
Equipment:
knife
frying pan
bowl
Cooking instruction summary:
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.LEMON BUTTER SAUCE:2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)2 tablespoons finely chopped yellow onion2 tablespoons finely chopped garlic6 tablespoons fresh lemon juice2 tablespoons dry white wineKosher saltWhite pepper2 tablespoons cold butterTo 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.)To make sauce: Heat clarified butter, add onion and garlic and saute until transparent. Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
Step by step:
1. 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.
2. 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.
3. Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute.
4. 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.
5. Serve in a deep bowl.LEMON BUTTER SAUCE:2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)2 tablespoons finely chopped yellow onion2 tablespoons finely chopped garlic6 tablespoons fresh lemon juice2 tablespoons dry white wine
6. Kosher salt
7. White pepper2 tablespoons cold butter
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.)To make sauce
1. Heat clarified butter, add onion and garlic and saute until transparent.
2. Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
3. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
Nutrition Information:
