MUSSELS IN WHITE WINE LEMON BUTTER

Carrabbas_MUSSELS_BIG

 


Carrabba’s Italian Grill
Adam Molla & Jeremy Cappsl
 

1 oz. pomace oil
4 cups mussels
2 oz. chopped garlic
2 oz. chopped onion
Pinch of kosher salt
Pinch of white pepper
2 oz. Pernod
1 oz. while Chablis
4 lemon halves
1/8 lb. unsalted butter, cubed
Pinch of fresh chopped basil

Place mussels in a sauté pan and season with salt and pepper. Using another sauté pan, heat oil on medium high heat until hot. Add mussels, garlic, and onion. Continue to cook with a lid for 30 seconds or until mussels begin to open. Add Pernod, white wine, and squeeze lemons and toss to mix ingredients. Add basil and butter and remover from heat once melted and mussels are fully cooked.