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Ingredients
| olive oil: 1 tsp |
| shallot onions (chopped): 2 cups |
| garlic: 4 cloves (chopped) |
| fennel: 1 bulb (trimmed, cored and thinly sliced) |
| red tomatoes (chopped): 1 cup |
| white wine: 1/2 cup |
| heavy whipping cream (fluid): 1/2 cup |
| blue mussels: 4 lbs (cleaned and debearded) |
| fresh basil (chopped): 1/3 cup |
| salt: 1 dash |
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- 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.