Steamed Mussels with Fennel and Ouzo

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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.
Bobby Flay's Chicken Salsa Verde
PREMIUM
14m Easy 100%
CLASS
Spaghetti with Shrimp, Mussels and Baby Tomatoes
PREMIUM
Garlic Basil Shrimp
PREMIUM
Ellie Krieger

Garlic Basil Shrimp

18m Easy 99%
CLASS
Chinese Wok-Tossed Mussels in Black Bean Sauce
PREMIUM
15m Easy 100%
CLASS