Steamed Mussels with Fennel and Ouzo Recipe

Name: Steamed Mussels with Fennel and Ouzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cultivated mussels, scrubbed and debearded; 2 shallots, finely chopped; 4 garlic cloves, finely chopped; 1/2 bulb fennel, trimmed, cored and thinly sliced; 1 ripe beefsteak tomato, diced; 1 cup white wine; 1/4 cup ouzo; 3/4 cup heavy cream; 1/3 cup fresh basil leaves, torn; Salt and freshly ground black pepper; Grilled bread, for serving

Servings: persons

2 pounds cultivated mussels, scrubbed and debearded
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/2 bulb fennel, trimmed, cored and thinly sliced
1 ripe beefsteak tomato, diced
1 cup white wine
1/4 cup ouzo
3/4 cup heavy cream
1/3 cup fresh basil leaves, torn
Salt and freshly ground black pepper
Grilled bread, for serving

1
Heat olive oil in a large pot over high heat on the grates of the grill.
2
Stir in shallots and garlic and cook until tender.
3
Stir in fennel and tomato, and continue cooking about 5 minutes.
4
Add white wine and ouzo and reduce by half.
5
Add the heavy cream and bring to a simmer.
6
Stir in mussels, 1/2 the basil and season with salt and pepper.
7
Cover the pan and cook until the mussels are open, discarding any that do not.
8
Stir in the remaining basil and serve in large bowls with grilled bread.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds cultivated mussels, scrubbed and debearded, 2 shallots, finely chopped, 4 garlic cloves, finely chopped, 1/2 bulb fennel, trimmed, cored and thinly sliced, and more.

Yes, Steamed Mussels with Fennel and Ouzo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Mussels with Fennel and Ouzo

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