Carrabba's Mussels In White Wine Sauce
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Serves/Makes: 2
Ready in: < 30 minutes
- 4 cups mussels
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped yellow onion
- 2 tablespoons chopped garlic
- 2 tablespoons Pernod OR other anise flavored liqueur
- 1 tablespoon chopped fresh basil
- 1/2 lemon, juiced
***Lemon Butter Sauce ***
- 1/4 cup real butter
- 2 tablespoons minced yellow onion
- 2 tablespoons minced garlic
- 1/3 cup fresh lemon juice
- 2 tablespoons dry white wine
- Kosher salt and white pepper, to taste
- 2 tablespoons cold butter
Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a 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 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 a 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 sediment. Saute onion and garlic in 2 Tb. of the clarified butter until transparent. Stir in lemon juice and white wine and season 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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