Mussels And Clams In An Anisette Broth

  1. saute the onions, fennel in the olive oil until soft. add the red pepper flakes, tarragon, star anise along with the white wine, bring to a boil reduce add chicken stock and anisette let simmer about 5 minutes then add butter, cleaned and dry clams and mussels bring to a medium boil....once all clams and mussels are open remove from fire and immediately serve in bowls including broth. Serve with toasted or grilled artisan bread slices that are rubbed with fresh garlic brushed with oil and sprinkled with parmesan cheese. Bon Appetite!

fresh clams, olive oil, green spring onions, fennel, anise, red pepper, white wine, chicken, anisette, butter, salt

Taken from www.epicurious.com/recipes/member/views/mussels-and-clams-in-an-anisette-broth-50086929 (may not work)

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