Drunk Mussels Recipe
(Fresh Mussels, Diced Tomatoes, Mint, Anisette, Garlic)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Herbs
Liquids
Method
Preparation
- 1
Clean the Mussels
Rinse the fresh mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards (the stringy part) by pulling them away from the shell.
- 2
Prepare the Garlic
Peel and finely chop the garlic cloves.
- 3
Chop the Mint
Rinse the fresh mint leaves, then chop them coarsely, setting aside a few whole leaves for garnish.
Cooking
- 4
Sauté the Garlic
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add the Tomatoes and Anisette
Stir in the diced tomatoes (with their juices) and the anisette. Bring the mixture to a gentle simmer.
- 6
Cook the Mussels
Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes. The mussels are done when they have opened up. Discard any that remain closed.
- 7
Finish with Mint
Once the mussels are cooked, stir in the chopped mint, allowing it to wilt slightly. Adjust seasoning with salt and pepper to taste.
Serving
- 8
Serve the Dish
Ladle the mussels and broth into bowls, garnishing with whole mint leaves. Serve with crusty bread to soak up the delicious broth.
