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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

What You Need

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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