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Giuseppe's mussels in sambuca

Time35 minutes
YieldsServes 4 to 6
Giuseppe's mussels in sambuca
(Ricardo DeAratanha / Los Angeles Times)
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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 delicious. There are only a few ingredients in it, besides fennel and sambuca. I would like to know the proportions so I could repeat this tasty dish. Could you get the recipe?

Carolyn Ziegler-Davenport

Pine Mountain Club, Calif.

Dear Carolyn: Chef Giuseppe DiFronzo was happy to share his recipe for this simple dish. Mussels are steamed in an flavorful blend of fresh fennel, garlic, leeks, cream and white sambuca, the anise-flavored Italian liqueur. He recommends serving the mussels alongside plenty of crusty Italian bread and a cold glass of Vermentino or Albarino.

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1

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.

2

Add the sambuca, scraping any flavoring from the base of the pot, then stir in the fennel, clam juice and cream.

3

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.

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