Cozze in Bianco (Steamed Mussels) by Carrabba's Italian Grill

November 15, 2006


2 Tbsp olive oil
4 cups or 1 lb. mussels, cleaned, in shell
2 Tbsp finely chopped onion
2 Tbsp finely chopped garlic
2 Tbsp Pernod
large pinch fresh basil
3/4 cups lemon butter sauce
1/2 lemon

  • Clean mussels in cold water and remove "beards".
  • Discard any with cracked or opened shells.
  • Heat oil in a large sauté pan. Add mussels and cover. Cook for 2 minutes or until shells start to open.
  • Add garlic and onion and toss. Cover and cook one more minute.
  • Add Pernod, basil, lemon butter sauce, and juice of 1/2 lemon.
  • Return to heat for 30-45 seconds.
  • Discard any mussels that have not opened. Pour into large bowl and serve.