+
3 (11)

Appetizers, Fish and Shellfish

Giuseppe's mussels in sambuca

Giuseppe's mussels in sambuca
Ricardo DeAratanha / L.A. Times

Dear SOS: Giuseppi's in Pismo Beach is a wonderful Italian restaurant popular with locals and tourists. The menu changes regularly to feature seasonal dishes. A couple of months ago, I ordered mussels in sambuca from the appetizer menu. It was ... Read more

Total time: 35 minutes | Serves 4 to 6
  • 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.

Note: Adapted from a recipe by Giuseppe DiFronzo, of Giuseppe's Cucina Italiana in Pismo Beach and Palazzo Giuseppe of San Luis Obispo.

HAVE YOU TRIED


The Fat Dog's roasted beet hummus
The Fat Dog's roasted beet hummus

Wax bean Nicoise with bottarga and Cetara anchovy crostone
Wax bean Nicoise with bottarga and Cetara anchovy cr...

Black bean hummus
Black bean hummus

Crisp abalone steak
Crisp abalone steak

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Cafe Sevilla's albondigas (meatballs)
White gazpacho with pine nuts
Parsnip flan with wild mushrooms and shallots
Bread Sticks (Grissini)