Place the mussels inside a large bowl with water, wash and scrape them and then remove the beard from each mussel with your fingers or a small knife.

In a large stock pot, add 3 TBSP of olive oil and add the red pepper flakes and the garlic and saute on low fire for a few seconds. Add the carrot and the celery and stir and saute for another 20 seconds. Add the mussels and bring to boil over high heat. Cover the pot and cook until the mussels open, about 4 minutes. Uncover the pot, add the wine and cook for another 2 minutes.

Add the cream and cook for another minute.

Add the Sambuca and cook for another 2 minutes.

Add some salt and pepper to taste.

Drizzle the remaining 1 tablespoon of olive oil over the sauce.

Sprinkle the chopped parsley over it and serve.