April 10, 2011

Mussels Steamed with Ouzo

I love the buttery sauce Carrabba's serves their mussels in however it is way too high in calories for me. One serving is almost an entire days worth of calories so I came up with a lighter version. I use less than half of the butter and replaced the omitted butter with a low sodium chicken broth. The secret to the special flavor in this recipe is the licorice flavored Ouzo. Ouzo is a cousin to Perod which is used in Carrabba's original recipe!


2 lbs mussels rinsed with beards removed
1/4 cup butter
5 gloves of garlic minced
2 red onions chopped
1/4 parsley chopped
1/2 c. low sodium chicken broth
4 T Ouzo
white pepper and salt to taste


Melt butter in large pot and add the garlic, onion, and parsley and saute until garlic is soft and onion transparent. Add the broth and the Ouzo and season with salt and pepper. When sauce comes to a boil, place colander or the basket of your steamer filled with the clean mussels over the sauce. Cover and steam until mussels are wide open, about 5 minutes.

Placed steamed mussels in bowl and pour the sauce over the top and serve.
Note:  When you are cleaning the mussels if you come across any that are opened tap on them and if they close tight they are OK to cook, if not discard them because they are already dead.

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