Mussels with Fennel and Ouzo

    20 minutes

    Ouzo and fennel add interesting licorice flavour notes to steamed mussels. Serve with crusty bread for mopping up the sauce.

    51 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 eschalots, finely chopped
    • 4 cloves garlic, finely chopped
    • 1 bulb fennel - trimmed, cored and thinly sliced
    • 1 large tomato, cubed
    • 1/2 cup (125ml) white wine
    • 1/4 cup (65ml) ouzo
    • 1/2 cup (125ml) thickened cream
    • 3 1/2 kg mussels, cleaned and debearded
    • 1/3 cup fresh basil leaves, torn
    • salt to taste

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat olive oil in a medium saucepan over medium heat. Stir in eschalots 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. Discard any mussels that do not open.

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    Reviews in English (43)


    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+  -  19 Apr 2009  (Review from Allrecipes USA and Canada)


    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!  -  26 Jan 2005  (Review from Allrecipes USA and Canada)


    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!  -  01 Jan 2008  (Review from Allrecipes USA and Canada)