Mussels with Fennel, Tomatoes, Ouzo and Cream

Mussels with Fennel, Tomatoes, Ouzo and Cream


48 people made this

About this recipe: Pick good, fresh and alive mussels for this dish, the fresher the better. This recipe is simply amazing in flavour. You will love it. Serve with a slice of bread.


Serves: 4 

  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 fennel, thinly sliced
  • 1 large tomato, cubed
  • 125ml white wine
  • 60ml ouzo
  • 125ml double cream
  • 2kg mussels, cleaned and debearded
  • 15g fresh basil leaves, torn
  • salt to taste

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  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 cream into the saucepan, and bring to the 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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