Carrabbas Mussels

Looking for the recipe for Carrabas Mussels signature dish with the white sauce. I believe it may be a lemon butter sauce w white in it…not sure. Thanks

is this it?

Servings: 2

4 cups mussels
2 tbsp. extra-virgin olive oil
2 tbsp. chopped yellow onion
2 tbsp. chopped garlic
2 tbsp. pernod (licorice- flavored liqueur from france)
1 to 2 tbsp. chopped fresh basil
juice of 1/2 lemon
3/4 cup lemon butter sauce (recipe follows)

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 by pulling on it with a damp cloth. Rinse mussels again in cold water.

Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.

Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute.

Remove top and add pernod, basil, lemon juice and lemon butter sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl.

2 Tbsp. clarified butter (you’ll need about 1/2 stick butter; directions follow)
2 Tbsp. finely chopped yellow onion
2 Tbsp. finely chopped garlic
6 Tbsp. fresh lemon juice
2 Tbsp. dry white wine
Kosher salt
White pepper
2 Tbsp. cold butter

To clarify butter:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)

Thanks & yes…

You’re very welcomed and I hope you enjoy it!