🫙 From the Spice Rack
Carrabba's Mussels In White Wine Sauce
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...
maineasy
Ingredients6 items
Ingredients
- 2Tbsp. extra−virgin olive oil
- 2Tbsp. chopped yellow onion
- 2Tbsp. chopped garlic
- 2Tbsp. annisette
- 1to 2 tbsp. chopped fresh basil
- 3/4cuplemon butter sauce
Directions
- 1
Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from
- 2
Rinse mussels again in cold water
- 3
Heat olive oil in a 10−inch skillet
- 4
add mussels
- 5
Cover with another 10−inch skillet or lid and cook until shells begin to open, about 2 minutes
- 6
Remove top and add onion and garlic and toss
- 7
Cover pan again and cook for 1 minute
- 8
Remove top and add pernod, basil, lemon juice and lemon butter sauce