Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream recipe
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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
Nutrition Info
- 339.1 caloriescarbohydrate: 21.2 gcholesterol: 76.3 mgfat: 15.7 gfiber: 2.7 gprotein: 16.3 gsaturatedFat: 7.4 gservingSize: -sodium: 245.3 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Directions
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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.