Steamed mussels with fennel, tomato, ouzo and cream
Steamed mussels with fennel, tomato, ouzo and cream

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, steamed mussels with fennel, tomato, ouzo and cream. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Steamed mussels with fennel, tomato, ouzo and cream is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Steamed mussels with fennel, tomato, ouzo and cream is something that I’ve loved my entire life.

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To begin with this recipe, we have to prepare a few ingredients. You can have steamed mussels with fennel, tomato, ouzo and cream using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Steamed mussels with fennel, tomato, ouzo and cream:
  1. Get 1 tbsp Olive oil
  2. Get 2 Shallots, finely chopped
  3. Make ready 4 clove Garlic, finely chopped
  4. Take 1 Bulb fennel, cored and thinly sliced
  5. Make ready 1 large Tomato, cubed
  6. Take 1/2 cup White wine
  7. Get 1/4 cup Ouzo
  8. Take 1/2 cup Heavy cream
  9. Make ready 1/3 cup Fresh basil leaves, torn
  10. Take 4 lb Mussels

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.

Steps to make Steamed mussels with fennel, tomato, ouzo and cream:
  1. Great olive oil in medium saucepan over medium heat. Stir in shallots and garlic, cook until tender. Stir in fennel and tomato, cook for 5 more minutes.
  2. Mix white wine, ouzo and heavy cream into saucepan. Bring to boil.
  3. Gradually stir in mussels, 1/2 the basil and salt.
  4. Cover saucepan and continue cooking for 5 minutes or until mussels are opened.
  5. Garnish with remaining basel to serve.

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. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Cover the pan and cook until the mussels are open, discarding any that do not.

So that’s going to wrap it up for this exceptional food steamed mussels with fennel, tomato, ouzo and cream recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!