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Mussels with Fennel and Ouzo

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Greek
Mussels with Fennel and Ouzo
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
Instructions
1
Heat a generous amount of olive oil in a medium-sized cooking vessel over a moderate heat setting. Introduce the sliced shallots and minced garlic into the pan, stirring constantly until they become soft and fragrant. Next, add the sliced fennel and diced tomatoes to the pan, continuing to cook for approximately 5 minutes.
2
Combine white wine, ouzo, and heavy cream in the saucepan, stirring until they form a cohesive mixture. Bring this blend to a rolling boil, then gradually add the mussels, half of the fresh basil leaves, and a pinch of salt. Cover the saucepan with a lid and continue cooking for an additional 5 minutes, or until the mussels have opened their shells.