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home > recipes > seafood > mussels with sambuca
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.

Mussels with Sambuca


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keyword: mussels
keyword: sambuca
ethnicity: italian
recipes for seafood
recipes by rcoen
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(posted July 8, 2008)

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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