• 4servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, B3, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil, divided

  2. 1 1/2 cups chopped onion

  3. 2 pounds mussels, scrubbed, debearded

  4. 4 tablespoons chopped fresh Italian parsley, divided

  5. 4 anchovy fillets, chopped

  6. 3 garlic cloves, chopped

  7. 6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)

  8. 1/2 cup canned tomato sauce

  9. 1/4 cup dry white wine

Instructions Jump to Ingredients ↑

  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.


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