Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

4.8
(60)
46 Reviews
9 Photos

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.

Submitted by DJ Williams
Updated on January 2, 2025
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Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  • ½ cup white wine

  • ¼ cup ouzo

  • ½ cup heavy cream

  • 4 pounds mussels, cleaned and debearded

  • ⅓ cup fresh basil leaves, torn

  • salt to taste

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.

67 home cooks made it!

Nutrition Facts (per serving)

339 Calories
16g Fat
21g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 339
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 37%
Cholesterol 76mg 25%
Sodium 245mg 11%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 16g 33%
Vitamin C 28mg 31%
Calcium 125mg 10%
Iron 16mg 89%
Potassium 834mg 18%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.