"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream Recipe

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This recipe for Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream, by , is from The Health and Wellness Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carl DeRush
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
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
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:
Directions:
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.

 

 

 

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