• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900 g cultivated mussels, scrubbed and debearded

  2. 2 shallots, finely chopped

  3. 4 garlic cloves, finely chopped

  4. 1/2; bulb fennel, trimmed, cored and thinly sliced

  5. 1 ripe beefsteak tomato, diced

  6. 225 ml white wine

  7. 56 ml ouzo

  8. 170 ml double cream

  9. 70 g fresh basil leaves, torn

  10. Salt and freshly ground black pepper

  11. Grilled bread, for serving

Instructions Jump to Ingredients ↑

  1. Steamed mussels with fennel and ouzo 1) Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender.

  2. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer.

  3. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not.

  4. Stir in the remaining basil and serve in large bowls with grilled bread.


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