Total time: 35 minutes | Serves 4 to 6
Note: Adapted from a recipe by Giuseppe DiFronzo, of Giuseppe's Cucina Italiana in Pismo Beach and Palazzo Giuseppe of San Luis Obispo.
- 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
Step 1In 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.
Step 2Add the sambuca, scraping any flavoring from the base of the pot, then stir in the fennel, clam juice and cream.
Step 3Cover 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.
Each of 6 servings:
Calories 311; Protein 19 grams; Carbohydrates 11 grams; Fiber 0; Fat 20 grams; Saturated fat 7 grams;
Cholesterol 71 mg; Sugar 3 grams; Sodium 531 mg
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