Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
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 heavy cream into the saucepan, and bring to a 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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