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Angel Hair Pasta with Mussels

1 Lb mussels
1 lemon, cut in half
2 cloves garlic, chopped
1 Tsp black pepper
1 cup dry white wine
1 stick butter, softened and quartered
1 medium onion, coarsly chopped
1 Tbs olive oil
salt to taste
1/2 cup Pernod (or Anisette)
1 Lb angel hair pasta (or cappellini)
2 Tbs fresh parsley
1 tomato, finely chopped

Seed and chop tomato and set in bowl. Top with a pinch of salt to
allow the juice to run. Retain the juice.

In a heavy 12-14" skillet or saute pan, saute onion and garlic
until onion is just transparent. Do not brown. Add wine, juice of
1/2 lemon and salt and pepper and begin to simmer.

Steam mussels in 1 1/2 cups water boiling water until they just
begin to open. DO NOT COOK COMPLETELY. Working quickly, transfer
mussels and liquor to the saute pan with the wine, onion and garlic.
Add tomato juice and steam until mussels open. Add Pernod, tossing
mussels in broth. Ignite and continue to toss until alcohol burns
off. Remove from heat and stir in butter quarters until melted
and the broth is thickened. Serve mussels and broth over cooked
pasta and top with chopped tomatoes, juice of the remaining lemon
half and parsley. Serves 2-4.


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