Carrabbas Mussels in White Wine Sauce
User Reviews
5
Carrabbas Mussels in White Wine Sauce
Description
This recipe begins by thoroughly cleaning the mussels and removing their beards. The mussels are then heated briefly in olive oil with heat applied gently to start opening their shells. Onions and garlic are added partway through cooking to soften and infuse flavor. Adding Pernod, a licorice-flavored liqueur, along with fresh basil and lemon juice enhances the aroma and brightness of the dish.
The lemon butter sauce is prepared separately using clarified butter, finely chopped onion and garlic, white wine, and lemon juice to create a smooth, tangy sauce. When combined with the mussels and simmered briefly, it lightly coats the shellfish without overpowering them, preserving the natural ocean taste enriched by the citrus and herbal notes.
The finished dish is served warm in a deep bowl, with any unopened mussels discarded. The slightly thickened, emulsified sauce complements crusty bread or a light side, making a refined yet approachable shellfish entree.
Ingredients
- 4 cups mussels
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons yellow onion chopped
- 2 tablespoons garlic chopped
- 2 tablespoons Pernod licorice-flavored liqueur from France
- 1 to basil chopped, fresh
- 2 tablespoons lemon juice
Lemon Butter Sauce
- 2 tablespoons clarified butter start with 4 ounces
- 2 tablespoons garlic chopped
- 2 tablespoons onion chopped
- 6 tablespoons lemon juice
- 2 tablespoons white wine dry
Instructions
- 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; over medium heat add mussels. Cover with another 10-inch skillet or lid and cook until 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 the top of the skillet. Discard any mussels that did not open. Serve in a deep bowl. LEMON Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
Butter Sauce Recipe
- BUTTER SAUCE: 2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow) 2 tablespoons finely chopped yellow onion 2 tablespoons finely chopped garlic 6 tablespoons fresh lemon juice 2 tablespoons dry white wine Kosher salt White pepper 2 tablespoons cold butter.
- To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)
- To make the 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 221mg | 9% |
| Potassium | 276mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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