recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
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are quite inexpensive, and in a recipe such as
this, they can be a tasty appetizer, or a light
dinner entree by simply adding a nice green salad
and dessert. I had this dish first at a favorite
restaurant of mine, and while they wouldn't share
the actual recipe, they did tell me the broth
was flavored with pernod. I went home and created
this recipe, which although isn't identical to
the restarant version, it is just as good. The
pernod liqueur adds just a hint of anise flavor
that is delicious. Just make sure you have lots
of good quality bread handy to sop up all the
Tbs Olive Oil
1 Medium Onion, chopped
2 stalks of Celery, chopped
3 - 4 cloves of Garlic, minced
Salt & Pepper to Taste
2 Plum Tomatoes, seeded, cored and diced into
1/2 inch pieces
2 cups white wine
1/2 cup Pernod liqueur
Dash of Saffron
2 - 3 pounds Mussels, scrubbed with beards removed
1/2 cup chopped fresh Parsley
the oil in a large saucepan and sauté
the onion, celery and garlic until translucent.
the salt and pepper and cook 5 - 10 minutes
or until the sauce begins to thicken.
the wine, saffron, tomatoes, and pernod, and
cook an additional 10 minutes.
the cleaned, drained mussels, cover, and cook
until the shells open, which should be about
5 additional minutes.
the parsley in just before serving.
can serve this dish on grilled garlic bread, spooning
the juices over the bread in a shallow bowl, or
serve with a good crusty bread on the side.
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever