Mussels with Tomatoes, Wine, and Anise
4 first-course servings
Source: Bon Appétit December 2005
- 4 tbsp olive oil, divided
- 1½ cups chopped onion
- 2 lbs mussels, scrubbed, debearded
- 4 tbsp chopped fresh Italian parsley, divided
- 4 anchovy fillets, chopped
- 3 garlic cloves, chopped
- 6 tbsp anise-flavored liqueur (such as Pernod, pastis, or ouzo)
- ½ cup canned tomato sauce
- ¼ cup dry white wine
Heat 2 tbsp oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tbsp 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 tbsp oil and sprinkle with remaining 2 tbsp parsley.