Mussels with Sambuca

submitted by rcoen


from Tipperary, Ireland

Serves 2.

20 large mussels, cleaned and scrubbed
2 garlic cloves, thinly sliced
1 teaspoon fresh oregano, finely chopped
2 fresh sweet basil leaves, cut in chiffonade
1/2 teaspoon Fresh Italian Parsley, finely chopped
a good pinch of crushed red chile pepper
2 tablespoons Anisette (or brand name Sambuca)
1 cup fresh tomato sauce
3/4 cup fish stock (or clam juice)
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter, cold
salt and fresh ground black pepper

Add the olive oil to a saute pan over medium-high heat. Just before it starts
smoking toss in the garlic. Just as it starts to turn golden brown (this will
happen in a matter of seconds) add the mussels and toss to combine. Next, season
the pan with salt and pepper along with the red chile pepper. Toss again, then
take the pan away from the heat and pour in the Anisette. Place the pan back on
the stove and let the Anisette ignite. Be careful here...enjoy the meal and don't
burn yourself. Let the alcohol from the liquor burn off then proceed to add the
tomato sauce and fish stock. Cover the pan and cook over medium heat until the
mussel shells open, about 2 minutes. Remove the cover and add the basil and
parsley, then swirl in the butter. Remove the mussels from the heat and transfer
to a large bowl. Serve.


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