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Prep 1

Amazing Mussels!



  • 4 – 5lbs of mussels

  • 2 tbl. olive oil

  • 4 onions

  • 2 red peppers

  • 2 green peppers

  • 8oz mushrooms

  • 4 plum tomatoes

  • 4 gloves of garlic

  • Fresh basil

  • 28oz can of diced tomatoes

  • 1 tsp of anise seeds

  • 4 small potatoes

  • 1 cup Knorr Swiss chicken stock

  • 4oz Sambuca

  • 1tsp sugar

  • Hot sauce – whatever your favourite

  • 2 tbl butter or margarine

  • Corn starch

  • Salt

  • Pepper




Start early in the day so that you can let the flavours blend.

  1. Fry each of onions, peppers, mushrooms, and tomatoes separately to caramelize

  2. Combine these ingredients in a large pot. Simmer under the boil.

  3. Dice potatoes, boil until fork tender and add to pot

  4. Add can of diced tomatoes and the juice from the can

  5. Add finely pressed garlic, finely chopped basil, and anise seeds

  6. Add cup of chicken stock, butter, Sambuca (more is better!)

  7. Add sugar, hot sauce, salt and pepper to taste

  8. Add teaspoon of cornstarch to 2oz of cold water and put about half of this mixture into the pot to thicken every so slightly – just to give it a tiny bit of body.

  9. Reduce heat and leave warm on the stove for at least an hour.

  10. 15 minutes before you are ready to serve, bring pot to the boil. As it reaches the boil add the mussels, stir in and cover. Stir every one or two minutes for about 10 minutes. The mussels are done when the shells are open. (Do not eat the mussels where the shell hasn’t opened.) Add another ounce of Sambuca just before serving. WOW!

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