Recipe: Cozze in Bianco like Carrabba`s (Mussels in Lemon Butter Sauce)
Main Dishes - Fish, ShellfishCOZZE IN BIANCO LIKE CARRABBA`S
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons Pernod OR other anise/licorice 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 Tbsp. 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.
Servings: 2
Source: Gilmore's Sea Foods
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons Pernod OR other anise/licorice 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 Tbsp. 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.
Servings: 2
Source: Gilmore's Sea Foods
MsgID: 1418243
Shared by: Halyna - NY
In reply to: ISO: Carrabas Cozze In Bianco (nt)
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: Carrabas Cozze In Bianco (nt)
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Carrabas Cozze In Bianco (nt) |
Vera from Houston, tx 8-03-05 | |
2 | Recipe: Cozze in Bianco like Carrabba`s (Mussels in Lemon Butter Sauce) |
Halyna - NY | |
3 | Thank You: Cozze in Bianco |
vera - houston - 8-04-05 |
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