Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Name: Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: French, Greek
Ingredients: 1 whole Fennel Seed; 0.33 cup Fresh Basil; 4 cloves Garlic; 0.5 cup Heavy Cream; 4 lb Mussel; 1 tbsp Olive Oil; 1 pinch Salt; 2 cloves Shallot; 1 whole Tomato; 0.5 cup White Wine

Appetizer 🧄Dinner 🍽️Lunch 🥪 French 🇫🇷Greek 🇬🇷 Low-Sodium Sugar-Free Gluten-Free Comfort-Food Pescatarian 🐟

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream pairs briny shellfish with an aromatic broth of anise-scented fennel, ripe tomato, white wine, and a splash of ouzo, finished with a touch of richness from cream. The broth is fragrant and slightly herbal with basil, perfect for soaking up with crusty bread. Serve as an elegant starter or a light main for a cozy dinner.

Prep15 mins
Cook5 mins
Serves4
DifficultyEasy

1

Warm olive oil in a medium saucepan over medium heat. Add the shallots and garlic, and cook until tender. Add the fennel and tomato, and cook for about 5 minutes.
2

Stir the white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually add the mussels, 1/2 the basil, and salt, stirring as you go.
3

Cover the saucepan, and cook for about 5 minutes, until the mussels have opened. Garnish with the remaining basil to serve.