Mussels with Tomatoes, Wine, and Anise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1 1/2 cups chopped onion
- 1/4 cup dry white wine
- 1/2 cup canned tomato sauce
- 4 tablespoons olive oil, divided
- 2 pounds mussels, scrubbed, debearded
- 3 garlic cloves, chopped
- Carbohydrate 29 g(10%)
- Cholesterol 67 mg(22%)
- Fat 19 g(30%)
- Fiber 2 g(7%)
- Protein 29 g(59%)
- Saturated Fat 3 g(15%)
- Sodium 948 mg(40%)
- Calories 458
Preparation 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.
Preparation 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.
