Cozze in Bianco
Cozze in Bianco

Cooking the Carrabba’s Way

April 17, 2014 -

In the Carrabba’s kitchen, we’re all about using the best possible ingredients to produce delicious food – like one of my favorites Cozze in Bianco. What makes this dish so fresh tasting is how we take the time to select higher quality ingredients.

Over the years, we’ve found that the best mussels are rope-grown in Prince Edward Island, Canada because they’re cleaner and meatier since they never touch the ground, and they taste a whole lot better, too. We also hand make our lemon butter sauce everyday so it’s fresh and never frozen. And, of course hand chop fresh basil leaves for each order!

It’s these little details that originally made our food so delicious and why I make sure that it happens today.

Ciao y’all