Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Cozze in Bianco



Carrabba's Cozze in Bianco
Copycat Recipe

Serves 2-4

Mussel and Seasoning
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons Pernod or other anise/licorice flavored liqueur
1 tablespoon chopped fresh basil
 lemon, juiced

Lemon Butter Sauce
1/4 cup real butter
2 tablespoons minced yellow onion
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
Kosher salt and white pepper, to taste
2 tablespoons cold butter

To make the mussels: Soak mussels in cold water for 8 minutes. Scrub with a stiff brush. Remove beard with a sharp knife. Rinse mussels again in cold water. Heat oil in a skillet; add mussels. Cover and cook until shells begin to open, about 2 minutes. Add onion and garlic.  Toss to mix; cook, covered, for 1 minute. Add Pernod, basil, lemon juice, and lemon butter sauce. Cook for 45 seconds.  Discard any mussels that did not open.  Serve in a deep bowl.

For Lemon Butter Sauce:  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 sediment. Saute onion and garlic in 2 tbsp of the clarified butter until transparent. Stir in lemon juice and white wine and season salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

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