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Mussels with Tomatoes, Wine, and Anise

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Mussels with Tomatoes, Wine, and Anise

Mussels with Tomatoes, Wine, and Anise

amanda

Equipment

  • - Pots & Pans Set

  • - Nonstick Skillet

  • - Chef's Knife

  • - Gentle Cooker (Stove Top)

  • - Seafood Steamer

  • - Cutting Board

  • - Food Processor

  • - Strainer

  • - Silicone Spatulas

  • - Measuring Cups & Spoons

  • - Wine Glasses

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

Instructions

1

Instruction 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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