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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate