Mussels with Tomatoes, Wine, and Anise

Name: Mussels with Tomatoes, Wine, and Anise
Yield: 4 first-course
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

By Lewis RossmanPhotography by Ellie Miller

November 30, 2005

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Recipe notes