Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
- 1 tablespoon olive oil
- 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 taste
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.
Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts Per Serving: 286 calories 15.7 grams of fat 15.7 grams of carbohydrates 16.3 grams of protein 76 milligrams of cholesterol 245 milligrams of sodium