The most amazing mussels I’ve ever eaten anywhere in the world"

Simon K.

**Recipe Contest Winner** Sambuca Mussels

Sambuca Mussels


2 pounds fresh mussels, scrubbed cleaned and debearded

2 tablespoons butter

1 tablespoon olive oil

4 cloves garlic, minced

1 shallot, finely chopped

¼ cup Sambuca

2 teaspoons ground fennel

½ teaspoon red pepper flakes

¼ teaspoon instant espresso powder

1 cup clam juice

5 tablespoons of light cream cheese

Salt and pepper to taste

1 baguette, sliced


In a large saucepan heat the olive oil and butter over medium-high heat, add the garlic and shallots and saute until tender, 2-3 minutes. Add Sambuca and scrape the bottom of the pan to deglaze. Stir in the fennel, red pepper flakes, expresso powder, clam juice and cream cheese until well combined. Add the cleaned mussels, cover and steam until the mussels open, 3-4 minutes. Discard any mussels that are closed. Ladle into bowls and serve immediately with the baguette. 


Submitted by

Renee E. Murby

165 Tidal Drive
North Kingstown,
R.I. 02852

Phone: 401.294.8999
Fax: 401.294.0449