Worth a trip

Mussels with Tomatoes, Wine, and Anise

Name: Mussels with Tomatoes, Wine, and Anise
Cuisine: french
Ingredients: 4 tablespoons olive oil, divided; 1 1/2 cups chopped onion; 2 pounds mussels, scrubbed, debearded; 4 tablespoons chopped fresh Italian parsley, divided; 4 anchovy fillets, chopped; 3 garlic cloves, chopped; 6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo); 1/2 cup canned tomato sauce; 1/4 cup dry white wine

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions