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Mussels with Fennel, Tomatoes, Ouzo and Cream

  • 4servings
  • 20minutes

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Source: allrecipes.co.ukReport 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 fennel, thinly sliced

  5. 1 large tomato, cubed

  6. 125ml white wine

  7. 60ml ouzo

  8. 125ml double cream

  9. 2kg mussels, cleaned and debearded

  10. 15g 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 cream into the saucepan, and bring to the 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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