Description
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
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
- ½ cup white wine
- ¼ cup ouzo
- ½ cup heavy cream
- 4 pounds mussels, cleaned and debearded
- ⅓ cup fresh basil leaves, torn
- salt to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 4