Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

How to cook Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Ingredients: 1 tablespoon olive lubricant 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 manner

Directions: Heat olive oil in a medium saucepan over medium eagerness. Stir in shallots and garlic, and cook until put up. Stir in fennel and tomato, and continue cooking far 5 minutes. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a steam. Gradually stir in mussels, 1/2 the basil, and set by. Cover saucepan, and continue cooking apropos 5 minutes, until the mussels have opened. Garnish with remaining basil to attend to.


Servings Per Method: 4

Amount Per Serving

Calories: 286

Total Fat: 15.7g Cholesterol: 76mg Sodium: 245mg Total Carbs: 15.7g Dietary Fiber: 2.7g Protein: 16.3g

Prepare time:15 Min

Cook time:5 Min

Ready in:30 Min

Serving in return:4 peoples

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