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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.
Ingredients
- 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
- 1/3 cup fresh basil leaves, torn
- salt to taste
Directions
Step 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.
Step 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.
Step 3
Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 339 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat7g | 37% |
| Cholesterol76mg | 25% |
| Sodium245mg | 11% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber3g | 10% |
| Total Sugars9g | |
| Protein16g | |
| Vitamin C28mg | 142% |
| Calcium125mg | 10% |
| Iron16mg | 89% |
| Potassium834mg | 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.
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source by allrecipe
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