Comments on: Carrabba’s Mussels in White Wine Sauce

By: Stephanie

Stephanie — Mon, 01 Aug 2011 10:58:55 +0000

I am sorry this recipe didn’t work out for you. This lemon sauce is very similar to the one they use for the Chicken Bryan. You may want to cut way back on the lemon juice, lemons are funny, because you never know how potent they will be. The butter must be very cold when you make the final emulsion. That is a classic french sauce, hot wine, and cold butter. Sometimes a little more cold butter will help make that sauce set up.

By: Liz Nelson

Liz Nelson — Tue, 10 May 2011 18:36:10 +0000

These were fabulous! My friends absolutely loved them! I will be making them again!

By: Amber Bahler

Amber Bahler — Sun, 08 May 2011 00:12:09 +0000

This recipe did not work for me. The sauce never emulsified and the lemon was WAY too strong. TERRIBLE!!