Carrabbas Mussels Cozze In Bianco Recipe 375

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



Carrabba's Mussels

Provided by Chef_Boy_R_Dean

Number Of Ingredients 17

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

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:
• 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.

COZZE (MUSSELS)



Cozze (Mussels) image

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.

Provided by ellie_

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

30 green lip mussels (see possible subs listed in the description)
1/2 onion, diced
2 garlic cloves, minced
1 cup tomatoes, pureed
1/4 cup white wine
1/4 cup fish stock (or clam broth)
4 tablespoons anisette
4 tablespoons olive oil

Steps:

  • In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
  • Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
  • Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
  • Pour into bowls to serve.

Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3

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