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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

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

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This recipe for Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream is from The Health and Wellness Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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