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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Steam fresh mussels in creamy broth with fennel, tomato, and Greek ouzo for a delicious taste sensation.
Ingredients:
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 bulb fennel - trimmed, cored and thinly sliced
  • 1 large tomato, cubed
  • 0.5 cup white wine
  • 0.25 cup ouzo
  • 0.5 cup heavy cream
  • 4 pounds mussels, cleaned and debearded
  • 0.33333334326744 cup fresh basil leaves, torn
  • salt to taste
Instructions:
  • In a saucepan, warm olive oil over medium heat. Add shallots and garlic, cook until tender. Mix in fennel and tomato, cook for 5 minutes.
  • Combine the white wine, ouzo, and heavy cream in a saucepan and bring it to a boil. Slowly add in the mussels, half of the basil, and salt.
  • Continue cooking the covered saucepan for about 5 minutes until the mussels have opened. Garnish with the remaining basil before serving.

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