Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream Recipe

Ingredients

• 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
• cup white wine
• cup ouzo
• cup heavy cream
• 4 pounds mussels, cleaned and debearded
• cup fresh basil leaves, torn
• Salt, to taste

Directions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add the chopped shallots and garlic, stirring occasionally until they soften and become fragrant.
3. Stir in the sliced fennel and cubed tomato, continuing to cook for about 5 minutes until the vegetables begin to soften.
4. Pour in the white wine, ouzo, and heavy cream, bringing the mixture to a boil.
5. Gradually add the cleaned mussels, along with half of the fresh basil leaves and a pinch of salt. Stir gently to combine.
6. Cover the saucepan with a lid and cook for about 5 minutes, or until the mussels have opened up.
7. Remove the pan from heat and garnish with the remaining fresh basil before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.