Mussels with Tomatoes, Wine, and Anise

Ingredients for Mussels with Tomatoes, Wine, and Anise

• 4 tablespoons olive oil, divided

• 350ml chopped onion

• 900g mussels, scrubbed, debearded

• 4 tablespoons chopped fresh Italian parsley, divided

• 4 anchovy fillets, chopped

• 3 garlic cloves, chopped

• 90ml anise-flavoured liqueur (such as Pernod, pastis, or ouzo)

• 120ml canned tomato sauce

• 60ml dry white wine

How to make Mussels with Tomatoes, Wine, and Anise

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.