Mussels with Tomatoes, Wine, and Anise
Succulent mussels steamed in a fragrant Mediterranean sauce of tomatoes, white wine, and anise liqueur, finished with fresh parsley and olive oil. This elegant seafood dish combines classic French and Italian flavors.
Ingredients
- •4 tablespoons olive oil
- •1½ cups chopped onion
- •2 pounds mussels
- •4 tablespoons fresh Italian parsley
- •4 fillets anchovy fillets
- •3 cloves garlic
- •6 tablespoons anise-flavored liqueur
- •½ cup canned tomato sauce
- •¼ cup dry white wine
Cooking Instructions
- 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.
15 min
