Recipe information
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
Need to make a substitution?
Preparation
Step 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.