CONTACT US: (973) 622-3200
471 Mulberry Street, Newark, NJ 07114
Fax: (973) 622-4949
Steamed Mussels with Fennel and Ouzo

Steamed Mussels with Fennel and Ouzo

Ingredients:
  • 2 pounds cultivated mussels, scrubbed and debearded
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 bulb fennel, trimmed, cored and thinly sliced
  • 1 ripe beefsteak tomato, diced
  • 1 cup white wine
  • 1/4 cup ouzo
  • 3/4 cup heavy cream
  • 1/3 cup fresh basil leaves, torn
  • Salt and freshly ground black pepper
  • Grilled bread, for serving
Instructions:
Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel andtomato, and continue cooking about 5 minutes. Add white wine andouzo and reduce by half. Add the heavy cream and bring to asimmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread.

Recipe courtesy of: www.foodnwtwork.com – Bobby Flay
Share by: