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Carrabba's Cozze In Bianco recipe
Mussels In White Sauce:
2 Tablespoons Olive Oil
1 Pound (25-28 medium) Fresh Mussels
3 Large Garlic Cloves, Finely Chopped
2 Tablespoons Finely, Chopped White Onion
½ Teaspoon Kosher Salt
¼ Teaspoon White Pepper
¼ Cup White Wine
2 Tablespoons Pernod Liqueur
Juice Of 1 Lemon (About ¼ Cup)
4 Tablespoons Cold Butter, Cut Into Chucks
4 Large Basil Leaves, Chopped
Soak mussels in cold water for about 8 minutes. Scrub with a stiff brush and remove the beard with a sharp knife. Rinse the mussels again in cold water, removing any dirt or debris on the outside.
In a large skillet, heat the olive oil until smoking. Add the mussels to the skillet and cover. Cook on medium-high for 2-6 minutes or until the mussels open. Add the garlic, onion, salt, and white pepper. Gently stir for approximately 1 minute. Add the white wine, Pernod, and lemon juice. Stir for 1 minute more, making sure there is still ample liquid in the skillet but allowing the alcohol to burn off. Lower the heat and add cold butter to the skillet. Once the butter has melted, add the basil leaves and mix evenly. Discard any mussels that did not open. Scoop the mussels into a bowl and pour the remaining liquid over them. Serve immediately.
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