How to make CARRABBA'S ITALIAN GRILL'S | Mussels

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Welcome viewers and introduce the dish: Carrabba's mussels.

Show the mussels and explain they are live and need to be closed before cooking.

Discard any mussels that are open and not closing when touched.

Remove the beards from the mussels by pinching them off.

Heat a large sauté pan over low to medium heat and check the temperature by feeling the heat radiating from it.

Add 3 tablespoons of extra virgin olive oil to the pan.

Add 1/2 chopped yellow onion and 3 cloves of minced garlic to the pan, stirring until they are translucent.

Pour in 1/2 cup of dry white wine and let it cook down for 20-30 seconds.

Add the cleaned mussels to the pan and cover with a lid to steam them.

Once the mussels start to open, let them cook for about 1 more minute until all are opened.

Use a slotted spoon to remove the opened mussels from the pan and set them aside.

In the remaining liquid, add 3 tablespoons of Pernod (or anise as a substitute).

Squeeze the juice of 1 whole lemon into the pan, which is about 3 tablespoons.

Let the sauce reduce by half while the mussels are set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens