Sambuca mussels

Salads & Sides & Soups
Written By ANNA Test Kitchen

1/2 cup heavy cream

1 tablespoon extra-virgin olive oil

2 teaspoons fresh ginger, minced

4 cloves garlic, minced

2 pounds fresh mussels, debearded

3 ounces Sambuca

1 bunch green onions, sliced

2 Roma tomatoes, diced

2 tablespoons butter

1/4 teaspoon freshly ground pepper

1 tablespoon flat-leaf parsley, chopped

Preheat oven to 350°F. In small saucepan over medium-high heat, bring cream to a quick boil and set aside. In large saucepan, heat olive oil over medium-high heat, add ginger, garlic and mussels and sauté for two minutes. Add Sambuca and cream and cover. Steam for three minutes or just until mussels have opened. Add green onions, tomatoes, butter, salt and pepper. Stir until butter is incorporated. Discard any unopened mussels before transferring to a serving platter. Sprinkle with parsley and serve immediately. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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