This was wonderful. I didn't have ouzo so I used black sambucca which is milder than the white. I didn't have tomatoes so skipped them.
Definitely cook the fennel for a while, then add the shallots etc. The fennel takes a while to cook. I doubled the recipe as I had a 'lot' of mussels. I didn't need too, I ended up discarding juice. Even after I cut up a baguette and everyone dipped in the sauce to their hearts content - it was delicious. I kept some sauce and leftover mussels, and next day made some fresh angel hair pasta, poured some of the leftover sauce on it, added the shelled leftover mussles and a few shrimp and it made a lovely pasta. I do believe you need the ouzo, sambucca or similar - it just gave it a lovely kick. Great recipe thank you.
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This was wonderful. I didn't have ouzo so I used black sambucca which is milder than the...