Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

2018-09-01T20:43:38-05:00September 2nd, 2018|Recipes|0 Comments

Author: DJFoodie



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Prep: 15 m Cook: 5 m Ready In: 30 m Serves: 4


  • 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


  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 heavy cream into the saucepan, and bring to a 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.

Recipe Notes

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


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