supposedly printed by the San Antonio newspaper who had gotten ahold of the original
recipe from Carrabba's; however, the person who posted this says they think
it has too much lemon.....beats me, I tend to think there can't be too much
lemon, LOL! Anyway, here it is:
2 tablespoons clarified butter (you'll need about 1/2
stick butter; directions follow)
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped garlic
6 tablespoons fresh lemon juice
dry white wine
2 tablespoons 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.)
To make sauce: Heat clarified butter, add onion and garlic, and sauté until transparent.
Add lemon juice and white wine, and season to taste with salt and pepper. Simmer
2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until
sauce is smooth and emulsified.
Warren's notes - I love the mussels at Carrabba's, but I think these
have too much lemon in them. Experiment until you either have them like Carrabba's
or as you like them.
Posted by Shellbob at Recipe Goldmine 3/2/2002 5:21 pm.