Mussels with Tomatoes, Wine, and Anise

• 4 tablespoons olive oil, divided
• 1 1/2 cups chopped onion
• 2 pounds mussels, scrubbed, debearded
• 4 tablespoons chopped fresh Italian parsley, divided
• 4 anchovy fillets, chopped
• 3 garlic cloves, chopped
• 6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)
• 1/2 cup canned tomato sauce
• 1/4 cup dry white wine

1. Heat 2 tablespoons oil in heavy large pot over medium-high heat.
2. Add onion and saute until tender, about 4 minutes.
3. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend.
4. Boil 1 minute.
5. Add tomato sauce and wine.
6. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open).
7. Season sauce to taste with salt and pepper.
8. Divide mussels and sauce among 4 shallow bowls.
9. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

olive oil, onion, mussels, fresh italian parsley, anchovy, garlic, aniseflavored liqueur, tomato sauce, white wine

Taken from www.epicurious.com/recipes/food/views/mussels-with-tomatoes-wine-and-anise-233376 (may not work)