Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 2 shallots, finely chopped
<br>- 4 cloves garlic, finely chopped
<br>- 1 bulb fennel - trimmed, cored and thinly sliced
<br>- 1 large tomato, cubed
<br>- 1/2 cup white wine
<br>- 1/4 cup ouzo
<br>- 1/2 cup heavy cream
<br>- 4 pounds mussels, cleaned and debearded
<br>- 1/3 cup fresh basil leaves, torn
<br>- salt to taste
<br><p></p>Directions
<br>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.
<br>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.
<br>step 3: Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
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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
- 1/2 cup white wine
- 1/4 cup ouzo
- 1/2 cup heavy cream
- 4 pounds mussels, cleaned and debearded
- 1/3 cup fresh basil leaves, torn
- salt to taste

Directions
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.

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