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Features for "Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream"
Served as main dish. Non-vegetarian.
Ingredients for "Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream" (Click here for measurement conversion) 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 lbs mussels, cleaned and debearded
1/3 cup fresh Basil leaves, torn
Salt to taste
Method for "Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream"
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.
Comments
Preparation time: 15 minutes
Cooking Time: 5 minutes
Serves: 4
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