Steamed Mussels with Fennel, Tomatoes,
Ouzo and Cream
Steamed Penn Cove Mussels with Fennel, Tomatoes, Ouzo and Cream
Ingredients:
4 pounds Penn Cove Mussels
2 shallots, chopped fine
4 garlic cloves, chopped fine
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
1/3 cup fresh basil leaves, torn
salt to taste
Serving Size: appetizers - 1/2 pound , entrees 1
pound
Storage: Store the live
mussels in your refrigerator and cover with ice or a damp cloth to keep moist.
They should not stand in water, so drain liquid
from the container daily. Cook as soon as possible.
Preparation: 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 and the meats are no longer translucent. Garnish with remaining
basil and serve.
From: DJ Williams
