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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

  • 4servings
  • 5minutes
  • 286calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 shallots, finely chopped

  3. 4 cloves garlic, finely chopped

  4. 1 bulb fennel - trimmed, cored and thinly sliced

  5. 1 large tomato, cubed

  6. 1/2 cup white wine

  7. 1/4 cup ouzo

  8. 1/2 cup heavy cream

  9. 4 pounds mussels, cleaned and debearded

  10. 1/3 cup fresh basil leaves, torn

  11. salt to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.

  2. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.

  3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

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