Chef Giuseppe DiFonzo, from Giuseppi’s Restaurant in Pismo Beach, California, has crafted a delightful recipe for mussels steamed in a fragrant mixture of fresh fennel, leeks, garlic, cream, and white sambuca, an anise-flavored Italian liqueur that lends a unique taste to the dish.
This Secret Recipe is easy to prepare and produces a delectable meal. Giuseppi’s Restaurant, a beloved spot for locals, serves a rotating menu of Italian cuisine that showcases seasonal dishes.
Serve your mussels with some garlic toast for dipping.
Enjoy!
=-=-=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe Alert
=-=-=-=-=-=-=-=-=-=-=-=-=
Giuseppe’s Mussels in Sambuca
- 1/4 cup olive oil
- 2 cloves crushed garlic
- 1 leek, white portion only, julienned
- 2 pounds mussels, preferably Mediterranean, scrubbed clean
- 1 ounce white sambuca
- 2 tablespoons chopped fennel, preferably wild
- 1 cup clam juice
- 1/2 cup heavy cream
- Pinch chile flakes
- Salt and pepper, to taste
-
In a wide pot or Dutch oven, heat the olive oil over medium-high heat until hot. Add the garlic and leek and sauté until aromatic. Stir in the mussels, tossing quickly with the hot oil.
-
Add the sambuca, scraping any flavoring from the base of the pot, then stir in the fennel, clam juice and cream.
-
Cover and steam the mussels until they open, 3 to 4 minutes. Stir in the Chile flakes, and season with salt and pepper to taste. Remove from heat and serve immediately.
Serves 4-6
Until Next Time… Be Well!
RSN