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 Mussels with Tomatoes, Wine, and Anise Recipe | Bon Appetit
tomato sauce, anise liqueur, olive oil, parsley, onion, garlic, mussel, anchovy, white wine, pernod, pastis, ouzo
Mussels with Tomatoes, Wine, and Anise Recipe
Step 1 Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and saute until tender, about 4 minutes. Add mussels, 2 tablespoons par...
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|  Traditional French Green Garlic Butter With Pastis Recipe - Food.com
butter, heavy cream, anise liqueur, olive oil, tarragon, pepper, parsley, lemon, spring onion, garlic, salt, bread crumbs, pastis, double cream
In France, green garlic butter is traditionally served with snails-escargots. This version with Pastis is also particularly delicious and fragrant drizzled over scallops or mussels (see my Moules Farc...
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 Sazerac
anise liqueur, sugar, angostura bitters, pernod, pastis, rye whisky, ice
1) Pour a splash of the Pernod or pastis into a chilled glass. Swirl to coat the glass, then discard the excess. 2) Soak the sugar cubes with the bitters and drop into the glass. Crush the cubes with...
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| Braised Fennel Recipe
butter, vegetable stock, chicken stock, anise liqueur, orange, fennel, salt, sugar, sambuca, pastis, ouzo, lemon juice, water
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
Prep the fennel bulbs: Cut the tops off the fennel bulbs, chop 2 tablespoons of the fr...
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