Mussels with Pastis

Mussels with Pastis Recipe

We like to enjoy these delicious mussels for a date night in with someone special. Serve them with a big hunk of crusty bread to mop up all of the delicious juices.
PREP
5 mins
COOK
10 mins
TOTAL
15 mins

YIELD
Serves 4

Ingredients

  • Mussels with Pastis
  • 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 Pastis or other anise-flavored liqueur (such as Pernod or ouzo)
  • 1/2 cup canned tomato sauce
  • 1/4 cup dry white wine
  • 1 tsp Old Salt Merchants Black Truffle Salt (more to finish with)
  • Black Pepper

Instructions

  1. Heat 2 tablespoons oil in heavy large pot over medium-high heat.
  2. Add onion and sauté until tender, about 4 minutes.
  3. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute.
  4. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open).
  5. Season sauce with black truffle salt and pepper.
  6. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley and finish with more black truffle salt.

Tips / Notes

  • Adapted from Lewis Rossman

Mussels with Pastis Reviews