Carrabbas-Style Mussels in White Wine and Pernod Sauce
Fresh mussels steamed in a fragrant white wine sauce infused with Pernod liqueur, garlic, and fresh basil. This restaurant-style dish combines the briny sweetness of mussels with aromatic herbs and a rich lemon butter sauce. Perfect for sharing as an appetizer or serving as an elegant main course with crusty bread to soak up the flavorful broth. The Pernod adds a subtle anise note that this classic preparation beyond typical steamed mussels.
Ingredients
- 4 cups mussels, cleaned
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons yellow onion, chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons Pernod liqueurpastis or sambuca1:1alcohol
similar anise flavor
- 1 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons clarified butter
- 2 tablespoons dry white wine
Instructions
- 1
Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove beard with a sharp knife or by pulling with a damp cloth
- 2
Rinse mussels again in cold water
- 3
Heat olive oil in a 10-inch skillet over medium heat and add mussels
- 4
Cover with another 10-inch skillet or lid and cook until shells begin to open
- 5
Remove top and add onion and garlic and toss
- 6
Cover pan again and cook
- 7
Remove top and add Pernod, basil, lemon juice, and lemon butter sauce
- 8
Return to flame with the top of the skillet
- 9
Discard any mussels that did not open
- 10
For lemon butter sauce: simmer to reduce liquid, remove from heat and swirl in cold butter until sauce is smooth and emulsified
- 11
Serve in a deep bowl
Tips
Test mussels by tapping shells - fresh ones will close when tapped, discard any that remain open before cooking.
Have all ingredients prepped before starting as the cooking process moves quickly once mussels begin opening.
Serve immediately with crusty bread to soak up the flavorful sauce.
Good to Know
Best consumed immediately. Cooked mussels can be refrigerated for 1-2 days but texture deteriorates.
Clean and prep mussels up to 2 hours ahead. Keep refrigerated until ready to cook.
Serve immediately in warmed bowls with crusty bread and seafood forks.
Common Mistakes
Don't overcook mussels or they become rubbery - remove from heat as soon as shells open
Discard any mussels that don't open during cooking to avoid food safety issues
Substitutions
similar anise flavor
FAQ
Can I substitute the Pernod with something else?
Yes, you can use pastis, sambuca, or even omit it entirely. White wine or a splash of fennel seeds can provide similar aromatic complexity.
How do I know if mussels are fresh?
Fresh mussels should smell like the ocean, not fishy. Shells should be tightly closed or close when tapped. Discard any with cracked shells or that remain open.
Can I make this without alcohol?
Yes, replace the Pernod and white wine with additional chicken or vegetable broth. The flavor will be milder but still delicious.