Recipes

Steamed Mussels with Fennel, Tomatoes, Ouza and Cream

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, finely chopped or a few green onions from your share
  • 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

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.