Carrabba's Mussels " Cozze Bianco"

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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 wine
• kosher salt
• pepper, to taste
• 2 tablespoons cold butter

Recipe

• 1 mussels:.
• 2 soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
• 3 heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.
• 4 add onion and garlic; toss to mix; cook, covered, for 1 minute.
• 5 add pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
• 6 discard any mussels that did not open. serve in deep bowl.
• 7 lemon butter sauce:.
• 8 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.
• 9 sauté onion and garlic in 2 tbs of the clarified butter until transparent.
• 10 stir in lemon juice and wine and season with salt and pepper.
• 11 simmer 2-3 minutes to reduce liquid.
• 12 remove from heat and swirl in cold butter until sauce is smooth and butter is melted.