CARRABBA'S MUSSELS "COZZE IN BIANCO" RECIPE - (3.7/5)
Provided by Chef_Boy_R_Dean
Number Of Ingredients 17
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.)
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Beyah Saleem
saleem.b@hotmail.comThis recipe is a great way to get your kids to eat seafood. My kids love the mussels and the sauce.
Kayla Griffin
g@hotmail.comThis recipe is a must-try for any seafood lover. It's flavorful, easy to make, and sure to please everyone at the table.
Muhammad Usman Bashir
b0@aol.comI've made this recipe several times and it's always a hit. It's a great way to impress your friends and family.
jobbar mia
jm77@hotmail.comThis is a great recipe for beginners. It's easy to follow and the results are always delicious.
Caitlin Thomas
thomas.caitlin50@gmail.comI love that this recipe uses simple, everyday ingredients. I always have everything I need to make it on hand.
Kurt Dedrick
kurtdedrick29@aol.comThis recipe is perfect for a quick and easy weeknight meal. I can have it on the table in under 30 minutes.
Habib Asker
h48@yahoo.comI made this recipe for my in-laws, who are from Italy. They said it was the best mussels they've ever had.
Islaamis One
islaamis.o63@hotmail.comThis recipe is a great way to use up leftover white wine. I always have a bottle of white wine in my fridge, so this is a perfect recipe for me.
Afridi Sheikh
as10@hotmail.frI'm not a seafood fan, but even I enjoyed this dish. The mussels were tender and the sauce was delicious.
King BADSHA Official
k_o67@yahoo.comThis is the best mussels recipe I've ever tried. The sauce is so flavorful and the mussels are cooked perfectly.
Akim Kunle
k_a13@yahoo.comMy husband and I love mussels, and this recipe is perfect. It's easy to make and always turns out great.
Rocky Rants
r-r@hotmail.co.ukI'm always looking for new seafood recipes, and this one is definitely a winner. Thanks for sharing!
Afzaal Rajput
afzaal_r@gmail.comI love the simplicity of this dish. It's easy to make and always turns out delicious.
Aja Garcia
a_g@gmail.comThis recipe is a keeper! I will definitely be making it again and again.
jawad agha
agha-jawad56@hotmail.frI made this for a party last weekend and it was a huge hit! Everyone raved about the mussels.
Taiwo Yewande
yewande.taiwo@gmail.comThis is one of my favorite dishes at Carrabbas, and now I can make it at home! Thanks for sharing this recipe.
Sparta Capt
c7@gmail.comI'm not usually a fan of mussels, but this recipe changed my mind. The sauce is rich and flavorful, and the mussels are cooked perfectly.
Nevaeh Hough
h.nevaeh@yahoo.comMy family loves this recipe! It's seafood night every week at our house now, thanks to Carrabbas Mussels Cozze in Bianco!