These super smokey mussels are the perfect winter warmer!
2 cloves of garlic
250 milliliters Anisette or Sambuca
8 Cooking Chorizo Sausages
1 pound fresh mussels, scrubbed
400 grams tinned chopped tomatoes
2 handfuls cherry tomatoes, halved
1 handful fresh parsley
2 packs of feta
In a large sauté pan, cook the sausage until brown over medium-high heat, about 6 minutes. Add paprika, chilli flakes and freshly ground black pepper.
Add the garlic and tomatoes, and cook, stirring, for 2 minutes.
Add the Sambuca, feta and parsley. (And cream if needed)
Add mussels and bring to a boil.
Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.