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Carrabbas Mussels in White Wine Sauce
5 from 15 votes

Carrabbas Mussels in White Wine Sauce

Carrabbas Mussels in White Wine Sauce is a shellfish dish featuring fresh mussels cooked quickly in olive oil and aromatic ingredients like garlic and onion. The mussels are simmered with Pernod, basil, lemon juice, and a lemon butter sauce made with clarified butter, garlic, and white wine, resulting in a light, tangy, and aromatic broth that complements the briny mussels.

Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 237 kcal
Course: Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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
  1. 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.
  2. 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.) 
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 237

% 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.