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Giuseppe's mussels in sambuca

Time 35 minutes
Yields Serves 4 to 6
Giuseppe’s mussels in sambuca
(Ricardo DeAratanha / Los Angeles Times)
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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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