Mussels with Fennel and Ouzo

Mussels with Fennel and Ouzo

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


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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