Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream Recipe - Allrecipes.com
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream Recipe
  • READY IN 30 mins

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
  3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2009

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+

 
Most Helpful Critical Review
Mar 09, 2010

Made these twice, the first batch wasn't so great. The ouzo was too much. The second batch minus the ouzo were much better.

 

48 Ratings

Jan 26, 2005

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. Happy Cooking!

 
Feb 02, 2010

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!

 
May 31, 2008

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.

 
Sep 15, 2010

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

 
Jul 21, 2010

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!!!!

 
Jun 20, 2011

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.

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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