Best 3 Carrabbas Mussels Cozze Bianco Recipes

Seafood lovers, prepare your taste buds for a delectable journey to the shores of Italy with Carrabbas Mussels Cozze Bianco. This classic dish, also known as Cozze alla Marinara, is a symphony of flavors that combines the briny sweetness of mussels with a savory white wine sauce. Each bite is a harmonious blend of tender mussels, aromatic herbs, and a hint of spicy kick.

Dive into the culinary depths of Carrabbas Mussels Cozze Bianco and discover a world of flavors. With three enticing variations to choose from, this dish offers something for every palate. The traditional Cozze Bianco showcases the natural flavors of the mussels, while the Spicy Cozze Bianco adds a touch of heat for those who like their seafood with a kick. And for a truly luxurious experience, the Cozze alla Diavola takes center stage with its bold and spicy sauce.

Each recipe is crafted with care, providing step-by-step instructions and a comprehensive list of ingredients. Whether you're a seasoned chef or just starting your culinary journey, these recipes are designed to guide you towards mussel perfection. So gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the heart of Italy.

Here are our top 3 tried and tested recipes!

CARRABBA'S MUSSELS "COZZE IN BIANCO" RECIPE - (3.7/5)

Carrabba's Mussels

Provided by Chef_Boy_R_Dean

Number Of Ingredients 17

Ingredients

LEMON BUTTER SAUCE:
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 1/2 tablespoons fresh basil, chopped
Juice of 1/2 lemon
3/4 cup lemon butter sauce (recipe follows)
2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
2 tablespoons yellow onion, finely chopped
2 tablespoons garlic, finely chopped
6 tablespoons, fresh lemon juice
2 tablespoons, dry white wine
Kosher salt
White pepper
2 tablespoons cold butter

Steps:

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 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 top off skillet. Discard any mussels that did not open. Serve in a deep bowl. 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.)

CARRABBA'S MUSSELS " COZZE BIANCO"

Carrabba's Mussels

This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close.

Provided by Holty

Categories Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

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 white wine
kosher salt
white pepper, to taste
2 tablespoons cold butter

Steps:

Mussels:.
Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
Add onion and garlic; toss to mix; cook, covered, for 1 minute.
Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
Discard any mussels that did not open. Serve in deep bowl.
Lemon Butter Sauce:.
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.
Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
Stir in lemon juice and white wine and season with salt and pepper.
Simmer 2-3 minutes to reduce liquid.
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Nutrition Facts : Calories 740.8, Fat 55, SaturatedFat 25.1, Cholesterol 175.5, Sodium 1167.4, Carbohydrate 23.1, Fiber 1.2, Sugar 2.6, Protein 37.7

CARRABBA'S MUSSELS " COZZE BIANCO"

CARRABBA'S MUSSELS

Categories Shellfish Appetizer Quick & Easy

Number Of Ingredients 8

Ingredients

Ingredients:
1 bag 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

Steps:

Preparation: Mussels: 1. Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife; rinse mussels again in cold water. 2. Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes. 3. Add onion and garlic; toss to mix; cook, covered, for 1 minute. 4. Add Pernod, basil, lemon juice and lemon butter sauce; cook for 45 seconds. 5. Discard any mussels that did not open. 6. Serve in deep bowl.

Tips:

Use fresh mussels. Fresh mussels should be tightly closed and smell briny. If a mussel is open, tap it gently on the counter. If it doesn't close, discard it.
Clean the mussels thoroughly. Use a stiff brush to scrub the mussels under cold running water. Remove the beards by pulling them out with your fingers.
Use a large pot or Dutch oven. You need a large pot or Dutch oven to hold all the mussels and the cooking liquid.
Don't overcrowd the pot. If you overcrowd the pot, the mussels won't cook evenly.
Use a good quality white wine. A good quality white wine will add flavor to the dish.
Don't overcook the mussels. Mussels only take a few minutes to cook. If you overcook them, they will become tough and rubbery.
Serve the mussels immediately. Mussels are best served immediately after they are cooked.

Conclusion:

Carrabba's Mussels Cozze Bianco is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The mussels are cooked in a flavorful white wine sauce with garlic, shallots, and herbs. The dish is served with grilled bread for dipping. If you are looking for a seafood dish that is both elegant and delicious, Carrabba's Mussels Cozze Bianco is the perfect choice.