Recipes

 

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
2-4

• 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

 

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.

From: All Recipes.com:

http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-A-M/Fennel/Top.aspx

 

 

 

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