Mussels with Tomatoes, Wine and Anise

4 tablespoons olive oil, divided
1 1/2 cups chopped onion
2 pounds mussels, scrubbed, debearded
4 tablespoons chopped fresh Italian parsley, divided
4 anchovy fillets, chopped
3 garlic cloves, chopped
6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)
1/2 cup canned tomato sauce
1/4 cup dry white wine

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

Makes 4 first-course servings.