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

4 servings

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

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.