Ingredients

2 pounds cultivated mussels, scrubbed and debearded
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/2 bulb fennel, trimmed, cored and thinly sliced
1 ripe beefsteak tomato, diced
1 cup white wine
1/4 cup ouzo
3/4 cup heavy cream
1/3 cup fresh basil leaves, torn
Salt and freshly ground black pepper
Grilled bread, for serving

Directions

Heat olive oil in a large pot over high heat on the
grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and
continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to
a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the

mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with
grilled bread.