Mussels with Tomatoes, Wine, and Anise

Name: Mussels with Tomatoes, Wine, and Anise
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, chopped; 118 milliliters canned tomato sauce; 6 Tbsps anise-flavored liqueur (such as Pernod, pastis, or ouzo); 59 milliliters dry white wine; 3 garlic cloves, chopped; 907 grams mussels, scrubbed, debearded; 4 Tbsps olive oil, divided; 355 milliliters chopped onion; 4 Tbsps chopped fresh Italian parsley, divided

Mussels with Tomatoes, Wine, and Anise is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 354 calories, 16g of protein, and 17g of fat. From preparation to the plate, this recipe takes approximately 25 minutes. It works well as a hor d'oeuvre. Head to the store and pick up onion, wine, anise-flavored liqueur, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 2 tablespoons oil in heavy large pot over medium-high heat.

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Cooking Oil

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Pot

Add onion and sauté until tender, about 4 minutes.

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Onion

Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute.

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Anchovies

Liqueur

Mussels

Parsley

Garlic

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.

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Salt And Pepper

Tomato Sauce

Mussels

Sauce

Wine

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Bowl

Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

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Mussels

Parsley

Cooking Oil

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Pot

Bowl

Ingredients

Servings:

4fillets

anchovy fillets, chopped 118milliliters

canned tomato sauce 6Tbsps

anise-flavored liqueur (such as Pernod, pastis, or ouzo)59milliliters

dry white wine 3

garlic cloves, chopped 907grams

mussels, scrubbed, debearded 4Tbsps

olive oil, divided 355milliliters

chopped onion 4Tbsps

chopped fresh Italian parsley, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.