Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 339 Calories

Ingredients

• ½ cup heavy cream
• salt to taste
• 1 tablespoon olive oil
• ½ cup white wine
• 1 large tomato, cubed
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 4 pounds mussels, cleaned and debearded
• 1 bulb fennel - trimmed, cored and thinly sliced
• ¼ cup ouzo
• ⅓ cup fresh basil leaves, torn

Recipe Instructions

Step 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.

Step 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.

Step 3

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