Mussels Bianca Recipes

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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

FRENCH MUSSEL BISQUE



French Mussel Bisque image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 (750-ml) bottle dry white wine, divided
3 pounds fresh mussels, cleaned
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 large leek, white and light green parts, cleaned and chopped
2 carrots, chopped
4 teaspoons minced garlic (4 cloves)
1/2 teaspoon saffron threads
Kosher salt and freshly ground black pepper
4 whole canned plum tomatoes, chopped
1 1/2 cups half-and-half
1 cup heavy cream
2 tablespoons minced fresh parsley or dill

Steps:

  • Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
  • Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
  • Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

MUSSELS BIANCA



MUSSELS BIANCA image

Categories     Shellfish     Appetizer     Steam     Low Fat

Yield Makes 4-6 servings

Number Of Ingredients 11

2 Onions - chopped
1/4 cup oil
4 cloves garlic - minced
2 tbsp butter
1 tbsp lemon pepper
zest of 1/2 lemon
1 1/2 cups fr. basil chopped
bottle dry white wine
2 cups water
1 1/2 cup lt. sour cream
4# mussels - debearded & washed

Steps:

  • -Saute onions & garlic in oil till softened. -Add butter, lemon pepper, zest of lemon & chopped basil and cook on low for 2-3 min. -Add wine & water & simmer for 15 min. -Incorporate 1 cup of mixture into sour cream & add to pot. -Add all mussels & cook till they open (approx 5 min). Discard any mussels that do not open.

MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

DRUNKEN MUSSELS



Drunken Mussels image

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!

Provided by Chef John

Categories     Seafood     Shellfish     Mussels

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

Steps:

  • Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  • Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  • Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  • Serve with grilled bread and lemon wedge.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g

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.)

PIZZA BIANCA



Pizza Bianca image

Crispy, cheesy and delicious! Feel free to vary the vegetables (of your choice such as spinach, corn, pumpkin, aubergine, artichoke, green asparagus, mushrooms, ...). After a long history of trial and error I found out, that no oil in the dough actually does make the pizza crust more crispy. If you prefer your dough with oil add 3 tablespoons of olive oil to the recipe.

Provided by Eismeer

Categories     European

Time 55m

Yield 4 pizze, 4 serving(s)

Number Of Ingredients 16

500 g flour (all purpose)
40 g fresh yeast active dry yeast (or 7g (one sachet)
150 -200 ml water (lukewarm)
1 teaspoon salt
1 teaspoon sugar (or honey)
250 g ricotta cheese
1 medium sized courgette (zucchini, in rounds)
2 garlic cloves, minced
2 tablespoons milk
1 teaspoon oregano
1 teaspoon fresh basil leaf (optional)
125 g mozzarella cheese (cubed, shredded or torn)
50 g parmesan cheese (grated)
1 tablespoon olive oil
salt and pepper
2 tablespoons pine nuts (optional)

Steps:

  • Crust: Transfer flour to a large bowl and stir in 1 teaspoon salt.
  • Form/press a well in the flour and add sugar, yeast (in pieces) and about 50ml lukewarm water. Stir and incorporate flour until paste-like.
  • Transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly).
  • Add rest of water to starter dough and knead until a soft, sleek ball forms.
  • Let rest for another 20 minutes.
  • Cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. Set aside to cool.
  • To soften ricotta, incorporate 2 tablespoons milk and stir. Add salt and pepper to taste (to ricotta).
  • Shape pizza dough as you like it (I usually make 4 small pizze out of the amount of dough) and prick with a fork.
  • Spread ricotta evenly on dough/pizze.
  • Add oregano and fresh basil.
  • Add parmesan and mozzarella.
  • Top with zucchini slices.
  • If using - sprinkle with pine nuts.
  • Bake at 250°C for about 15 minutes.

Nutrition Facts : Calories 793.4, Fat 24.5, SaturatedFat 12.4, Cholesterol 68.6, Sodium 1037.7, Carbohydrate 106.1, Fiber 6.6, Sugar 3.2, Protein 36.7

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