LOW Carb: Stolen Carrabba's Recipe for Mussels in white wine sauce

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on 1/31/09 7:56 am - U.S. Virgin Islands, XX


Carrabba's Mussels In White Wine Sauce

Ingredients:

4 cups mussels

2 Tbsp. extra−virgin olive oil

2 Tbsp. chopped yellow onion

2 Tbsp. chopped garlic

1 to 2 Tbsp. chopped fresh basil

Juice of 1/2 lemon

3/4 cup Lemon Butter Sauce (recipe follows)



Preparation:

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 coo****il 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.

Makes 2 servings.

LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stick)
2 Tbsp. finely chopped yellow onion
2 Tbsp.
finely chopped garlic
6 Tbsp. fresh lemon juice
2 Tbsp. dry white wine

Kosher salt White pepper (to taste)
2 Tbsp. cold butter

 


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

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