Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

by Julien Muller 1 year ago
4.8 (10)
5 minutes
339.1 kcal
21.2 g carbs
Description

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
  • ½ cup white wine
  • ¼ cup ouzo
  • ½ cup heavy cream
  • 4 pounds mussels, cleaned and debearded
  • ⅓ cup fresh basil leaves, torn
  • salt to taste
Directions
  1. 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. 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. 3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts
serving: 4 servings
calories: 339.1 kcal
carbohydrates: 21.2 g
protein: 16.3 g
saturated fat: 7.4 g
cholesterol: 76.3 mg
sodium: 245.3 mg
fiber: 2.7 g
sugar: 9.3 g