Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

37
DJFoodie 3

"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

30 m {{adjustedServings}} servings 286 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
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Reviews

37
  1. 48 Ratings

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If you are a mussel fan you will love this dish, it's also a great dish to impress your guests. Looks and tastes complicated, but it really isn't :). I would suggest making sure that when you a...

The recipe was great, easy to make and fabulous in flavor. I opted out out on the Ouzo, but it still tasted great and I've made it several times since. Happy Cooking!

At first I was skeptical about the mix of flavours in this recipe and couldn't imagine them marrying well with mussels, but it was amazing. (I followed the recipe exactly and used the fresh live...