Cozze in Bianco – aka Carrabba’s Mussels in White Wine Lemon Butter Knockoff Recipe (#FishFridayFoodies)

Cozze Bianco recipe, mussels in butter wine sauce, pernod, basil, shallot, lemon, Fish Friday, Fish Friday Foodies

Cozze Bianco

Mussels are so simple to prepare, ready in just minutes, and they are just delicious, too! This recipe has butter and garlic, wine and Pernod, shallots and lemon and basil. Serve it with crusty bread to soak up the sauce and you’ve got a meal! Perfect for Fish Friday “Out of the Shell and Into the Pan”, or any day! Grab a mesh bag of mussels at your local market and make these soon!

This month’s “Out of the Shell and Into the Pan #FishFridayFoodies is being hosted by Camilla at Culinary Adventures with Camilla who tasked us with creating and sharing a recipe with any kind of shellfish; if it has a shell, it’s fair game! That’s just my kind of challenge!


This recipe for Cozze in Bianco is a copycat recipe for one of my favorite restaurant dishes! Mr. Saucy and I don’t eat out much. We live pretty far away from most restaurants, and we love eating at home too much to travel for supper. That said, I do have some favorite dishes at some favorite places and this mussels dish is one of those!

Carrabba’s Italian Grill serves, on their appetizer menu, Mussels in White Wine Lemon Butter. It’s fabulous and their appetizer portion is an enormous bowl! I order it as a meal with salad and their crusty bread? Killer!

But the nearest Carrabba’s is in Knoxville, a good 40 minute drive from our house; so we don’t go often. In order to get my mussels fix, I most often have to make this dish at home. Whenever I see mesh bags of mussels at the market, I’m making this recipe! I hope you’ll try it too!

P~

5.0 from 1 reviews
Cozze in Bianco - aka Carrabba's Mussels in White Wine Lemon Butter Knockoff Recipe (#FishFridayFoodies)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, appetizer
Ingredients
  • FOR THE MUSSELS:
  • 4 cups mussels
  • 2 tablespoons salted butter
  • 2 tablespoons shallots, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons Pernod or 2 tablespoons other licorice liqueur
  • 1 tablespoon fresh basil, chopped
  • ½ lemon, juice and pulp
  • FOR THE LEMON BUTTER SAUCE:
  • ¼ cup salted butter
  • 2 tablespoons shallots minced
  • 2 tablespoons garlic, minced
  • ½ cup fresh lemon juice
  • 2 tablespoons dry white wine
  • kosher salt
  • white pepper, to taste
  • 2 tablespoons cold butter
Instructions
  1. FOR THE LEMON BUTTER SAUCE:
  2. 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.
  3. Using 2 tablespoons of the clarified butter, add the shallots and garlic and sauté until transparent.
  4. Stir in lemon juice and white wine and season with salt and pepper.
  5. Simmer 2-3 minutes to reduce liquid.
  6. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
  7. Set aside.
  8. FOR THE MUSSELS:
  9. Soak the mussels in cold water for about 10 minutes.
  10. Scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
  11. In a large skillet with a lid, heat butter and add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
  12. Add shallots and garlic; toss to mix; cook, covered, for 1 minute.
  13. Add Pernod, basil, lemon juice and lemon butter sauce; cook for 45 seconds.
  14. Discard any mussels that did not open.
  15. Garnish with chopped flat leaf parsley (if desired)
  16. Serve in deep bowl.

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Entrée, Fish, Living in Elegant Simplicity, Saucy Southerner Recipes. Bookmark the permalink.

12 Responses to Cozze in Bianco – aka Carrabba’s Mussels in White Wine Lemon Butter Knockoff Recipe (#FishFridayFoodies)

  1. Wendy says:

    These sound amazing Paula. I have never been to Carraba’s but these are easy to make and enjoy at home. Thanks for the recipe.

  2. Karen says:

    Mussels are one of my favorites, but I have never made them at home! I’m going to start with your recipe because they don’t have Carrabba’s here in California at all!

  3. Stacy says:

    We adore mussels with garlic butter sauce! I love your knockoff Carrabbas recipe, Paula. You’ve also reminded me that my favorite Carrabbas recipe is their Shrimp Damian. I need to try to make that one at home too!

  4. Sue says:

    I always love mussels moulinieres- they are so amazingly easy and everyone loves them.

  5. sneha datar says:

    Yummy mussels dish and so quick to make.

  6. Caroline says:

    I do love a simple steamed mussels, not sure why I don’t have it more. The lemon butter sauce sounds great too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: