Steamed mussels with fennel and ouzo

  • 900g cultivated mussels, scrubbed and debearded
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 bulb fennel, trimmed, cored and thinly sliced
  • 1 ripe beefsteak tomato, diced
  • 240ml white wine
  • 60ml ouzo
  • 180ml double cream
  • 10g fresh basil leaves, torn
  • Salt and freshly ground black pepper
  • Griddled bread, for serving
1) Heat olive oil in a large pot over high heat on the grates of the griddle. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 mins. Add white wine and ouzo and reduce by half. Add the double cream and bring to a simmer. Stir in mussels, half the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with griddled bread.

Rule the Kitchen with More Recipe Faves

Moules mariniere
Moules mariniere
Black Bean and Beer Mussels
Black Bean and Beer Mussels
Now playing...