Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Name: Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Total time: 30
Yield: 4
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; 0.5 cup white wine; 0.25 cup ouzo; 0.5 cup heavy cream; 4 pounds mussels, cleaned and debearded; 0.33333334326744 cup fresh basil leaves, torn; salt to taste

Recipe by DJ Williams from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

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
•

0.5 cup white wine

•

0.25 cup ouzo
•

0.5 cup heavy cream
•

4 pounds mussels, cleaned and debearded
•

0.33333334326744 cup fresh basil leaves, torn
•

salt to taste

Instructions

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