Name: Mussels with Tomatoes, Wine, and Anise
Prep time: 25 minutes
Total time: 25 minutes
Yield: Makes 4 first-course servings
Ingredients: 4 tablespoons olive oil, divided; 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 anise-flavored liqueur (such as Pernod, pastis, or ouzo); 1/2 cup canned tomato sauce; 1/4 cup dry white wine

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Mussels with Tomatoes, Wine, and AniseEllie Miller

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time."

Serve with crusty bread to dip into the tomato-anise sauce.

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