Carrabba’s Mussels in Wine Sauce

If you like restaurant-quality mussels, you will enjoy this recipe from Carrabba’s. Carrabba’s Mussels in Wine Sauce is a delicious and flavorful seafood dish that features fresh mussels cooked in a savory wine sauce. The combination of tender mussels and aromatic flavors creates a mouthwatering experience.

Carrabba’s Mussels in Wine Sauce begins with high-quality fresh mussels that are carefully cleaned and prepared. The mussels are soaked in cold water, scrubbed, and any protruding fibers are removed. This ensures that the mussels are clean and ready for cooking.

In a skillet, the mussels are cooked with extra-virgin olive oil, chopped yellow onion, minced garlic, and fresh basil. The skillet is covered to allow the mussels to steam and open their shells. As the mussels cook, they release their natural briny juices, infusing the wine sauce with their delicious flavor.

The wine sauce for the mussels is made with a combination of clarified butter, finely chopped onion, minced garlic, fresh lemon juice, and dry white wine. The sauce is seasoned with salt and white pepper to taste, enhancing the flavors of the mussels. The clarified butter adds richness and depth to the sauce, while the lemon juice and white wine bring a bright and tangy element.

Once the mussels have opened, the wine sauce is poured over them, coating each mussel with its savory flavors. The mussels are garnished with fresh basil and served in a deep bowl, ready to be enjoyed as an appetizer or main course.

Carrabba’s Mussels in Wine Sauce is a delightful dish that showcases the natural flavors of the mussels and elevates them with the aromatic wine sauce. It is a perfect choice for seafood lovers and those seeking a taste of the Mediterranean. Whether enjoyed as an appetizer or a main course, this dish is sure to impress with its enticing aroma and delicious taste.

SERVES: 4

INGREDIENTS:

• 4 cups mussels
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped yellow onion
• 2 cloves minced garlic
• 1-2 tablespoons chopped fresh basil
• Juice of 1/2 lemon
• 3/4 cup lemon butter sauce

FOR LEMON BUTTER SAUCE 

• 2 tablespoons clarified butter
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped garlic
• 6 tablespoons fresh lemon juice
• 2 tablespoons dry white wine
• Salt, to taste
• White pepper, to taste
• 2 tablespoons cold butter

INSTRUCTIONS:

1. Soak the mussels in cold water for several minutes, then scrub them with a stiff brush to remove any dirt or debris. Remove any tufts of fibers protruding from the shells.
2. Rinse the mussels again in cold water and set them aside.
3. Heat the olive oil in a 10″ skillet over medium heat.
4. Add the mussels to the skillet and cover with another 10″ skillet or lid. Cook until the shells begin to open, which should take about 2 minutes.
5. Remove the top skillet or lid, and add the chopped onion and minced garlic. Toss the ingredients together.
6. Cover the skillet again and cook for an additional 1 minute.
7. To clarify the butter, melt 1/2 stick of butter over low heat. Once melted, remove it from the heat and let it sit for several minutes to allow the milk solids to settle at the bottom. Skim the clear butter from the top and discard the sediment.
8. Remove the top skillet or lid from the mussels and add the chopped basil, lemon juice, and lemon butter sauce. Return the skillet to the flame for 30-45 seconds without the top on.
9. Discard any mussels that did not open during cooking.
10. Serve the mussels in a deep bowl, and pour the lemon butter sauce over them.