Recipe by DJFoodie
"Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread."
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shallots, finely chopped
garlic, finely chopped
fennel - trimmed, cored and thinly sliced
mussels, cleaned and debearded
fresh basil leaves, torn
salt to taste
If you are a mussel fan you will love this dish, it's also a great dish to impress your guests. Looks and tastes complicated, but it really isn't :). I would suggest making sure that when you add the fennel it is very thinly sliced, and after dropping the fennel into the pan, test it with a fork and don't add the other ingredients until the fennel has become a bit soft. Muscles are delicate and the sauce should be too so as to complement them with a delicate sauce as well. The first time I made this the fennel was still as crispy and I had realized my mistake. The second time I let the fennel cook a bit and all around it came out spectacular. A+
Made these twice, the first batch wasn't so great. The ouzo was too much. The second batch minus the ouzo were much better.
The recipe was great, easy to make and fabulous in flavor. I opted out out on the Ouzo, but it still tasted great and I've made it several times since.
At first I was skeptical about the mix of flavours in this recipe and couldn't imagine them marrying well with mussels, but it was amazing. (I followed the recipe exactly and used the fresh live mussels). Twelve out of the twelve I served it to loved it. It deserves five stars. Ingredients are easy to come by, it is quick to prepare, and is an easy one to impress with!
This was my first attempt at preparing mussels, and they came out great. I love the broth! Didn't use the ouzo, though. I think the anise flavor would have been a little overpowering. I just substituted more white wine, and it was excellent.
Oh my god, this is the best mussels recipe that I've ever had. I put a little twist with this recipe,because I wasn't able to find the ouzo in the local market.So I added some Jagermeilser because it has the same licuouis taste like the ouzo and I also added some fresh cilantro. You will have people begging for this dish.ouzo is a greek liquier
OUTSTANDING!!!!! I'd give this 10 stars if I could. I made exactly as written, and made sure that I sauteed the fennel for awhile before adding the other ingredients, as per other reviews. Don't worry about too much licorice taste. It all mellows out and you are left with a simply superb dish that is 5 star worthy....TRULY!!!!
Mussels, what more can I say, I love them! This recipe was delightful and I like the ouzo touch. Nothing can go wrong with steaming mussels in any ingredients of your choice, I use varied recipes and always enjoy the soup which the mussel water helps to improve. As children in France we used the shells as spoons to eat the steamed mussels and the soup. It has to be mentioned that unopened shells MUST be discarded. Tip; I steam mussels (and clams) in a covered WOK, allows them to spread and steam better.
* Percent Daily Values are based on a 2,000 calorie diet.
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 286
** Calories from Fat: 141
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